Honey-mustard lamb with vegetables and couscous

Method

1. Preheat the oven to 200°C/fan180°C/gas 6.
2. Mix the mustard with the olive oil and a pinch of salt, then rub it into the lamb fat. Tip the vegetables into a roasting tin, add the garlic cloves and put the lamb on top, then roast for 20-25 minutes until the fat is crisp and the meat is cooked but still pink in the middle. Remove to rest for 10 minutes on a board.
3. Meanwhile, cook the couscous in boiling water for 1 minute, leave to stand, covered, for 5 minutes, then fluff up with a fork. Stir the parsley through the couscous and season.
4. Slice the lamb into cutlets, then serve with the veg and couscous.