Ingredients
for the beetroot purée:
600g beetroot, trimmed of leaves &
root, left whole in their skins
120g plain yoghurt
sea salt & ground black pepper
for the lamb:
4 lamb steaks
2 tbsp olive oil
zest & juice of 1 lemon
2 cloves garlic, finely chopped
3 tsp ground coriander
3 tsp ground cumin
1 tsp smoked sweet paprika
3 tsp fennel seeds
for the couscous:
200g couscous
knob of butter, about 25g
zest & juice of 1 lemon, more to taste
large handful chopped fresh herbs
– parsley, coriander & mint