Lamb Leg Steaks with Hot Hummus, Couscous & Sumac Tomatoes

Tip the couscous into a bowl with a pinch of salt. Pour over the boiling water, cover with a plate and set aside to steam while you get on with everything else.

Zest the lemon, then juice it and set both aside. Slice half the red onion as thinly as you can, then finely chop the rest. Halve the cherry tomatoes. Add to a bowl with the sliced onion, sumac, the juice of half the lemon, a drizzle of olive oil and a pinch of salt. Mix and leave to pickle slightly.

Finely chop the garlic.

Rub the lamb leg steaks with the dried mint, cumin, salt, pepper and a drizzle of oil. Heat a frying pan over a high heat and sear the lamb for 3-4 mins on each side for medium-rare. Set aside to rest for a few minutes.

Drizzle a little more olive oil into a small saucepan set over a medium heat. Add the finely chopped red onion and chopped garlic. Cook for 2 mins, then add the drained chickpeas, water, the tahini, salt and pepper. Bring to the boil, then pour into a high-speed blender and blitz until smooth. Add the juice of the remaining half lemon and keep warm. Add a splash of water if needed – it should be saucy.

Fluff the couscous with a fork and stir through a drizzle of olive oil and some finely chopped parsley.

To build your bowls, spread a generous spoonful of hot hummus in the base. Add a scoop of couscous, a few slices of lamb and top with the tomato salad. Finish with more chopped parsley and a little pinch of sumac, if you fancy.