Chia minty yogurt lamb with wholewheat couscous salad

Method

1. Whizz all the marinade ingredients together in a blender until smooth. Transfer to a large bowl, add the lamb and turn to coat, then cover and chill for 1 hour.
2. Heat the oven to 220°C/200°C fan/ gas 7. Heat a large frying pan over a high heat. Remove the lamb from the marinade (reserve this), season, then cook for 2 minutes on each side or until browned. Set aside.
3. To make the yogurt cooking sauce, put all the ingredients in a blender with a pinch of salt and pepper and the reserved marinade; blend until smooth. Transfer to a baking dish large enough to hold the lamb.
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4. Add the lamb to the baking dish and turn to coat in the yogurt sauce. Cover the dish with foil. Reduce the oven to 180°C/160°C fan/gas 4, then bake the lamb for 35 minutes.
5. Meanwhile, for the salad, put the couscous in a heatproof bowl, pour over the boiling water, then cover and leave for 4-5 minutes until all the water has been absorbed. Uncover, then use a fork to fluff the couscous. Cool, then stir in all the remaining ingredients except the feta and pomegranate seeds. Season; set aside.
6. Remove the foil from the lamb and increase the temperature to 220°C/ 200°C fan/gas 7. Bake for another 10 minutes or until the lamb is deep golden. Remove the lamb from the baking dish and rest on a board for 5 minutes. Scrape all the juices from the baking dish into a small blender. Add the 2 tbsp buffalo yogurt, the chia seeds, some salt and any resting juices from the meat, then blend to make a smooth sauce.
7. Spread the couscous salad on a platter and scatter with the feta and pomegranate seeds. Thinly slice the lamb, then lay on top. Pour some of the chia sauce over and serve the rest in a small jug.