Ingredients: 

4 Large Lamb Neck Fillets (approx. 1kg weight)
2 tsp Coriander paste, ( Coriander, salt, pepper, oil blended with a small
amount of lemon juice until thick)
2 level tsps ground coriander
2 level tsps ground cumin
1 level tsp of sweet smoked paprika or standard paprika
½ tsp of cayenne, or half of deseeded red chilli pepper
2 garlic cloves peeled and crushed
1½ - 2 tbs lemon juice,
grated rind of 1 lemon
grated rind of 1 orange
3 fl oz dry white wine
3 tbs wine vinegar
3 heaped tbs chopped fresh coriander
3 heaped tbs chopped spearmint/moroccan mint
2 Red peppers (approx. 9oz weight)
(roasted and peeled, deseeded and roughly chopped)
1 onion studded with cloves, roasted and roughly chopped
295g (10oz) Quick cook cous cous
10g butter
Salt and pepper

Method:

1. Remove any excess fat from lamb, cut fillets into 1-2 inch chunks
2. Place onto the bottom of a shallow non metallic dish.
3. Whisk together all of the ingredients listed in the top list top (except for the dry wine) and pour over the lamb, marinade for a minimum of 6 hours preferably overnight.
4. Preheat grill, shake off any excess marinade, grill for 8-10 mins turning occasionally, save all cooking liquor that is released form the meat.
5. Set aside the marinade that the lamb has sat in.
6. Allow the lamb to rest in a dish, cover the lamb and prepare the cous cous.
7. Roast the peppers in a very hot oven, once charred on the outside, remove from the oven and place in a dish covered with cling wrap or into a plastic food safe bag.
8. Once cool remove the outer skin, this does not have to be neat as some of the charred pepper will add flavour to the cous cous
9. Roast the studded onion in the oven for approx 35-40 mins, remove cloves and roughly chop the onion once cool.
10. Make up cous cous with boiling water, drain the cous cous add chopped vegetables, fork over the cous cous and keep warm.
11. Meanwhile take all of the detained marinade and add the cooking liquor from the lamb, add the wine and cook gently for a few minutes while the ingredients mix together.
12. Season to taste with salt & pepper
13. Serve lamb with cous cous and heated marinade.