For the Lamb
4 rump (or rack) of lamb (nicely trimmed) 180gr to 200gr each
1tbsp Dijon mustard

The Crust
250 ml breadcrumb
4 garlic cloves (chopped)
4 tbsp chopped fresh herbs (basil, parsley, and chive)
10cl olive oil

For the Salsa
1 red onion
4 large plum tomatoes
1 red pepper
1 yellow pepper
4 basil leaves
10cl olive oil
Pinch Malden salt and pepper

For the Taboulé
200gr couscous semolina
300ml vegetable stock
¼ cucumber finely diced
1tbsp chopped mint
½ red onion finely diced
1 small red chilly finely chopped
1 lemon juice
5cl olive oil

For the Lamb

Prepare the crust by mixing all the ingredients in a bowl and pour the olive oil until the mix is firm enough to coat the lamb.

Pan fry the rumps until golden brown on all sides, let the meat cool down on a trivet and brush with the Dijon mustard. Apply the crust firmly on top of the mustard, drizzle a bit of olive oil on top and cook in the oven (200c) for 12 to 18 minutes depending on the size of the rumps.

For the Taboulé

Season to test with the lemon juice and olive oil, salt and pepper.

For the Salsa

Peel the tomatoes by placing them in boiling water for a few seconds, cut in ¼ and discard the centre part. Dice the flesh and mix with the rest of the ingredients finely chopped.

To Serve

Place the roasted lamb on a bed of taboulé and surround by the salsa. Use some roasted cherry tomatoes and fresh basil leaves to decorate the plates.