Ingredients

Method

• 2 Woolworths free-range rack of lamb with a rosemary-and-cranberry crumb
• olive oil
• 1 x 250 g Woolworths sundried tomato and caper couscous bag, cooked according to package instructions
• 8 fresh figs, torn, to serve

Method

Ingredients

1. Seal the lamb in a hot nonstick pan with 1 T olive oil for 1 minute on each side. Remove from the pan and roast according to package instructions, or cook it on a Weber with the lid on for 30–35 minutes, turning occasionally.

2. Drizzle the remaining olive oil over the couscous and serve topped with the figs and rosemary rack of lamb.

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