What Sup: Roasted lamb with aubergine and tomatoe relish, served with side of couscous salad



How to make this delicious meal: Chop one large aubergine and 5 Roma tomatoes into large chunks and place in oven proof dish. Cover with olive oil, rosemary, salt and pepper. Place the rack of lamb on the vegetables and roast for 25 min at 180 degrees.When meat is cooked through take a fork and squash the tomatoes to release the juice. Toss veg in this sauce.



Follow instructions on the on packet to make couscous. Add roasted butternut, sunflower seeds and parsley. Serve as a side dish with the lamb and relish.