- 1x200g/7oz lamb steak
- small handful basil leaves, torn
- 5 mini mozzarella balls
- 1 tbsp olive oil
- salt and freshly ground black pepper
- 3 tbsp red wine
- 1 tbsp basil leaves, torn
- 1 tbsp olive oil
- ¼ onion, finely chopped
- ½ aubergine, cut into cubes
- ½ romero pepper, cut into cubes
- 45g/1½oz dried couscous
- 100ml/3½fl oz boiling water
- 1 tbsp basil, torn
- 1 tbsp parsley, chopped
- For the lamb, make a slit in the side of the lamb steak and stuff with the basil, mozzarella and season with salt and freshly ground black pepper. Secure with a cocktail stick.
- Heat the olive oil in a frying pan over a high heat. Add the lamb steak and fry for six minutes, until brown and cooked through. Remove from pan and keep warm.
- Add the red wine to the pan and reduce the liquid by half. Stir through the basil and keep warm.
- For the vegetables, heat the olive oil in a frying pan over a medium heat. Add the onion, aubergine, and pepper and fry until the vegetables have softened.
- For the couscous, place it into a bowl with the boiling water as per packet instructions. Stir through the herbs and plenty of salt and freshly ground black pepper. When it is ready, press it into a small timbale or mould.
- To serve, place the lamb into the centre of a serving plate. Arrange the vegtables to one side of the meat and carefully tip the timbale of couscous out on the other side. Drizzle with sauce and serve.