Spiced lamb with Persian couscous

1 Heat the oven to 180°C/fan 160°C/gas 4. Rub the lamb with the sunflower oil, sumac and cinnamon, then set aside for 10 min.

2 Add the saffron to the stock and bring to the boil in a pan, then simmer for 2 min. Add the couscous, stirring, then cover and leave to simmer very gently for 15 min, stirring occasionally, until the liquid has been absorbed. Add the olive oil, stir, cover and leave for 5 min.

3 Meanwhile, heat a large frying pan. Add the lamb and cook, turning, until browned all over. Transfer to a baking tray and cook for a further 15 min for medium rare. Cover with foil and rest for 10 min before thickly slicing.

4 Break up the couscous with a fork, then combine with the onion, pomegranate seeds, tomatoes and parsley. Mix the orange zest and juice with the coriander and yoghurt and serve with the lamb and couscous.