Step 1

Use your fingers to rub the seasoning blend all over both pieces of lamb. Heat 2 teaspoons of the oil in a large non-stick frying pan over high heat. Add the lamb and reduce heat to medium. Cook, uncovered, for 4-5 minutes each side for medium, or until cooked to your liking. Transfer to a plate and cover loosely with foil to keep warm.

Step 2

Meanwhile, use a zester to remove the rind from lemon. (Alternatively use a vegetable peeler to peel rind from lemon. Use a small sharp knife to remove white pith from rind. Cut rind into very thin strips.) Juice the lemon and set aside. Place stock, garlic and the remaining oil in a saucepan. Bring to the boil over high heat. Remove from the heat and stir in the sugar snap peas and couscous. Cover and set aside for 5 minutes to allow the couscous to absorb the liquid. Use a fork to separate the grains. Stir in the lemon zest, juice and mint. Taste and season with salt and pepper.

Step 3

Divide the couscous among serving plates. Diagonally slice the lamb and place on top of the couscous. Drizzle the lamb with any lamb juices and serve immediately.