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