GORDON RAMSAY ROAST RUMP OF LAMB WITH HERB COUSCOUS Serves 68 INGREDIENTS 68 rumps of lamb, about 200g/7-8oz each

h Few rosemary sprigs 45 garlic cloves, halved but not peeled 1 tbsp black peppercorns Olive oil, to drizzle Sea salt and black pepper Herb couscous 350g/ 12oz Couscous 600ml/2.5 cups lamb or chicken stock 23 tbsp Vinaigrette (recipe below) Large handful of parsley, leaves chopped Large handful of mint, leaves chopped Handful of coriander/ cilantro, leaves chopped VINAIGRETTE 100ml/ 3.5 fl oz extra virgin olive oil 100ml/ 3.5 fl oz groundnut oil or other flavourless oil 1 teaspoon Dijon mustard 1 tablespoon lemon juice 2 tablespoons white wine vinegar Sea salt, freshly ground black pepper METHOD Lightly score the fat of the lamb in a criss-cross pattern. Place in a large dish and scatter over the rosemary, garlic and peppercorns. Drizzle all over with olive oil and season with pepper. Cover with cling film/ Ceram wrap and leave to marinate in the fridge for at least 2 hours, preferably overnight. To prepare the vinaigrette, whisk together all the ingredients until emulsified. Set aside and refrigerate until needed. Mix again before using. Heat the oven to 200C/Gas 6/ 400oF. Heat a large ovenproof pan on the hob. Remove the lamb rumps from the marinade, drain and brown them in the hot pan in two or three batches for 23 minutes on each side. Return all the lamb to the pan and put into the oven for about 810 minutes to finish cooking. The rumps should feel slightly springy when pressed. Cover the lamb loosely with silver/ aluminum foil and set aside. To rest in a warm place for 1015 minutes before serving. Prepare the couscous while the lamb is cooking. Bring the stock to the boil. Put the couscous into a large bowl and pour over the boiling stock. Cover the bowl with cling film/ Ceram wrap and leave to soak for 1015 minutes. Fluff up the couscous grains with a fork, drizzle over the vinaigrette and season with salt and pepper to taste. Reserving a little for garnish, add the chopped herbs

GORDON RAMSAY and fork through. Slice the lamb thickly on the diagonal. Pile the herb couscous onto warm plates and arrange the lamb on top. Sprinkle with the remaining herbs; serve with vegetables of your choice or a crisp green salad.