6 pieces of Australian lamb top sirloin
2 teaspoons Dijon mustard
2 sprigs fresh rosemary, finely chopped
2 sprigs lemon thyme, finely chopped
1 clove crushed garlic
2 tablespoons virgin olive oil
butchers string or twine

Trim any remaining fat from the lamb. Tie across the lamb with the butcher’s string, to make cylindrical. Place lamb in a bowl with other ingredients. Rub all ingredients onto the lamb. Turn grill to medium. Grill on medium to low temperature and turn until desired meat temperature around 5-7 minutes. Remove string from lamb.

Tomato Pico Salad

8 plum tomatoes, de-seeded
4 fresh jalapenos, seeded and diced
1 yellow onion, finely diced
½ bunch fresh cilantro, finely chopped
juice of 4 limes
2 tablespoons of virgin olive oil
1 teaspoon ground cumin
1 teaspoon ground coriander
kosher salt
cracked black pepper
1 pinch red chili flakes
½ bunch finely sliced green onions

Mix all ingredients in a bowl. Season with salt and pepper.

Couscous

1 carrot, diced small
6 scallions, sliced
2 tomatoes, deseeded and diced
1 green zucchini, finely diced
1 yellow onion, finely diced
3 sprigs of basil, finely chopped
zest of one lemon
½ teaspoon ground cumin
½ teaspoon ground coriander
1 tablespoon butter
1 tablespoon olive oil
2 cups chicken stock
2 cups couscous
1 clove crushed garlic
1 pinch red chili flakes
salt and pepper to taste

Bring the chicken stock to a boil, add butter, and couscous, and stir together. Turn the heat off immediately and cover with foil for 5 minutes. Couscous will then be ready. Take it out of the pot and spread out on a tray to cool. Then in a pot, put in the olive oil, garlic, and other ingredients. Sauté until tender then add the couscous. Adjust the seasoning.

To assemble, place a liberal amount of the couscous in the center of the plate. Cut the lamb on an angle, place on top of couscous, and then finish with the tomato pico salad.