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1
Prepare the lamb the day before.
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2
First of all combine the lemon juice, chilli flakes, ground coriander, ginger, black pepper and the crushed garlic.
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3
Rub this marinade all over the lamb, place in a roasting tin, cover with clingfilm and chill in the fridge overnight.
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4
The next day, preheat the oven to 200C/400F/Gas 6.
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5
Remove the lamb from the fridge 30 minutes before you want to start cooking it.
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6
Roast the lamb for 1 hour 20 minutes for pink lamb, giving it a further 30 minutes if you prefer it well done.
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7
While the lamb is cooking, prepare the couscous by putting it in a medium-sized bowl with the lemon juice, olive oil and 275ml of boiling water.
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8
Stir the grains with a fork, then cover with clingfilm and leave to stand for 15 minutes to soften - the couscous should be moist but not wet.
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9
If it is too dry, add more boiling water.
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10
Put the tomatoes in a small bowl, pour sufficient boiling water over to cover, slowly count to 15, pour off the water and then quickly fill the bowl with cold water.
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11
This will stop the cooking process.
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12
Drain, lift the tomatoes out, peel and discard the skins, quarter the flesh and then scoop the seeds out with a teaspoon and throw away.
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13
Cut the flesh into 1cm dice and return to the bowl.
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14
Add the roughly chopped parsley and mint leaves to the couscous, along with the tomatoes and salad onions.
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15
Season, mix well to combine, cover and put aside.
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16
Preheat a griddle pan over a high heat for 3 to 4 minutes or the grill for at least 5 minutes.
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17
Cut the aubergine lengthways into 4 and then cut each of these quarters into 3 long, fat batons.
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18
Brush well with the olive oil and place on the griddle or a baking sheet.
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19
Griddle on a medium heat or place the baking sheet under the grill for 4 to 5 minutes, turning the aubergines until they are brown on all sides.
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20
Allow to cool and cut into 2cm cubes.
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21
While the griddle or grill is still hot, warm the pittas through for about 1 minute on each side, then split.
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22
Mix all the dressing ingredients together in a small bowl.
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23
When the lamb is cooked, remove it from the oven and let it cool for about an hour in its tin.
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24
Then, using a very sharp knife, cut the lamb down either side of the bone, trim all the fat and any sinew and discard.
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25
Dice the lamb into 1in cubes, put these in a bowl, along with the aubergine cubes, pitted olives and the dressing.
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26
Mix well and season.
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27
Spoon the couscous into one side of each pitta bread, and the lamb, aubergine and olive mixture into the other.
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28
Garnish with the reserved parsley and mint, arrange in a dish or basket and serve.
