Preheat the oven to 180'C.
Trim the lamb neck fillet, if the butcher has not already done so for you.
Peel and finely dice the shallot and the garlic. Mix this with the dry spices and the thyme. Rub this mixture all over the lamb neck fillets and leave to marinate for at least 10 minutes.
To cook the lamb neck: Heat a frying pan until hot and add a splash of sunflower oil. Cook the lamb on all sides until golden brown and then transfer to the oven and cook for a further 8-10 minutes. Leave to rest for a further 5 minutes, before carving.
Bring a large pot of water to the boil.
Measure the dry couscous in a measuring jug, then empty into a bowl with the salt and pepper, olive oil and saffron, rub through with your hands to coat the grains.
Measure out the same volume of boiling water and pour over to cover the couscous
SAeal the steam in with cling film and leave to absorb for 10 minutes.
Par-cook the Tenderstem broccoli in the remaining boiling water.
It should take about 7 minutes to cook through. Refresh the Tenderstem under cold running water, then chop into bit-sized pieces. Mix through the couscous.
Peel the garlic.
Deseed the chilli.
Roughly chop the coriander.
Add this with the olive oil and seasoning to a food processor and blend untill the chilli and garlic have broken down. Squeeze in the juice from the lemon to finish.
Pick the mint leaves and slice.
Mix with the yogurt, paprika and seasoning.
Fill a stainless steel ring with couscous, place the lamb on top, drizzle over the salsa and then finish with a dollop of Greek yogurt.
«If lamb is not your cup of tea, chicken is a great substitution: use the thighs or the whole leg for extra flavour.»
This exotic dish will add a little pizzazz to your weekly meal, yet it is fancy enough to impress friends and family for a dinner party.