Nico's Kitchen Pepper Lamb with Roast Veg Couscous

• porsi: Serves: 4

Bahan-bahan

Kitchen pepper:

Zest and juice of 2 lemons

1 tsp freshly ground black pepper

½ tsp ginger powder

½ tsp all spice powder

⅛ tsp nutmeg powder

⅛ tsp ground cloves

Pinch of sea salt

For the cous cous:

200 grams of couscous

1 pomegranate

2 red peppers

2 onions

Handful of fresh Parsley, finely chopped

200 ml vegetable stock, boiling

Glug of olive oil/ squeeze of lemon juice

For the roasted tomato and garlic sauce:

Juice of 1 lemon

3 vine tomatoes

1 bulb garlic

Handful of fresh Parsley

2 tbsps red wine vinegar

Salt & pepper

To serve:

Squeeze of lemon juice

100 grams feta cheese, crumbled

A sprinkle of chopped fresh parsley

2 tsp Sumac

Petunjuk

Set up your BBQ with a direct and indirect side.

For the sauce:

Wrap the garlic in tin foil with a drizzle of olive oil and some salt and roast on the coals until soft and gooey - about 20 minutes.

Place the charred tomatoes and pulp from the roasted garlic into a food processor along with the juice of 1 lemon, 2 tsps red wine vinegar, a handful of parsley and some seasoning. Blend until smooth then season and pour into a serving bowl.

For the couscous:

Place the peppers, tomatoes and onions over the grill along the middle of the BBQ where the indirect and direct heat meet. Cook until blackened all over - about 10 to 15 minutes.

Place the peppers into a freezer bag to steam for 10 minutes to help loosen the skin. Remove the charred outer skin deseed the peppers and slice into strips.

Remove the skins from the onions, roughly chop and place into a bowl with the sliced peppers.

Pour the couscous into a bowl then pour over just enough boiling stock to cover the couscous - you may not need to use all the stock.

Seal the bowl with a plate and leave to steam for 10 minutes then fluff the couscous with a fork.

Season and add a drizzle of olive oil / squeeze of lemon if needed then mix through the onions, peppers and garnish with pomegranate seeds, crumbled feta and chopped parsley.

Cook the aubergine over a high heat for 10 minutes, turning regularly.

Grill the chops over a medium high heat turning every three minutes until charred and an internal temperature of 48C. Let the meat rest for five mins.

To serve:

Place the aubergine and lamb on separate serving platters and top each with a little squeeze of lemon juice, some chopped parsley and a sprinkle of sumac. Crumble some of the feta over the Aubergine.

Serve to the table with the cous cous and roasted tomato and garlic sauce.