Sumac Lamb Rack with Couscous and Zhoug

In a small bowl, mix together the rosemary, sumac, garlic, oregano, and a drizzle of extra virgin olive oil.

Rub the mixture all over the lamb rack and marinate in a container or zip-lock bag. Refrigerate overnight for maximum flavour.

Preheat the BBQ to medium heat. Grill the lamb for around 30 minutes, flipping halfway through, or until cooked to your liking. Alternatively, cook in the oven at 180°C for 30 minutes then finish on the bbq or under the oven grill for 5 minutes each side.

Let the lamb rest for 10 minutes before slicing into cutlets.

Combine the apple cider vinegar, water, and salt in a small saucepan.

Add the sliced red onion and bring to a gentle boil.

Reduce heat and simmer until the onions soften and turn a soft pink, about 2-3 minutes.

Remove from heat and drain immediately. Set aside to cool.

In a large mixing bowl, combine the cooled couscous, peas, roasted broccoli and cauliflower, baby rocket, and pickled onions.

Drizzle with the vinaigrette and toss gently to coat.

Lightly grind the cumin and coriander seeds in a spice grinder or mortar and pestle.

Add the green chillies, lemon juice, fresh coriander, fresh parsley, garlic, olive oil, and ground spices to a blender or food processor.

Blend until smooth, adjusting lemon juice and olive oil as needed for desired texture.

Taste and season with salt and pepper.