Remove the lamb from the packaging and pat dry. Cover and set aside.
Cook the cous cous according to directions but add a stock cube and cinnamon to the water. Mix well. Let stand for 10-15 minutes. Add the other cous cous ingredients and mix through. Cover and refrigerate.
Make the dressing by putting the remaining ingredients, except the figs and parsley, in a large jar and shaking well to mix into a thick creamy dressing. (If the tahini is too thick, you can let down the dressing by adding a little hot water).
Preheat the BBQ to high. Season the lamb with salt and pepper. Cook each side for 5 minutes each side. Reduce heat to medium-low and cook, covered, for 10 minutes for medium. Transfer to a plate and cover with foil. Set aside for 15 minutes to rest.
To serve, cover a very large serving platter with the couscous salad. Carve the lamb and serve on the couscous. Separate the fat from the cooking juices and pour the cooking juices over the lamb. Dress the dish with the tahini dressing.
This is a modern classic, first served by Giuseppe Cipriani Harry’s Bar in Venice in the 1950s. It’s the mix of salty, rich, sharp and clean flavours that make it an ideal match to light red wines or even textural whites. Some chefs pound out sirloin steak, others soft-freeze eye fillet and shave it on a meat slicer. We’ve added some easy-to-make sauces – a parmesan crème fraiche and a spring onion gel - that are so good you’ll find ways to use them in other dishes too.
There is nothing like a chicken sandwich. The secret is very fresh bread, way too much fresh butter, a velvety handmade real - egg mayonnaise and delicately poached chicken. For the mayo, use lightly flavoured extra virgin olive oil or good quality vegetable oil. Remember to refrigerate the mayo immediately after use as it is made with raw eggs.
A fast and healthy midweek meal that is guaranteed to have them asking for seconds. You can use iceberg lettuce instead of cos lettuce or microwave some tortillas and serve hot and soft. Serve with Mexican beans, butter-fried mushrooms and some hot chilli sauce. Just be sure to brown the meat to get that deep, rich, south-of-the-border flavour.