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.
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.