Lamb roulade with carrots, brocollini and lime cous-cous

Ingredients

• 400g lamb backstrap $12.00
• Bunch of baby carrots $1.95
• Bunch of brocollini $2.45
• Sprig of basil $0.50
• 100g marinated roast capsicum $1.20
• 10 mini mozarella balls $2.00
• 100g Couscous $1.75
• 1 * Lime $0.75
• 2 * garlic cloves $1.20
  Total $23.80
  

Method

1. Remove zest from lime and mix with instant cous-cous.
   
2. Slice carrots in half length ways, and the brocollini into bits on the bias.
3. Chop the garlic finely.
4. Cut each backstrap in two length ways and beat with a meat mallet until they are roughly the same thickness. Season them well.
5. Lay basil, then capsicum, then mozarella slices on the backstrap.
   
   
6. Roll and secure with something (I used satay sticks)
   
7. Heat up two pans and put in a little oil. Chuck the carrots and brocollini into one.
8. Place the lamb into the other, cook on both sides for about 3 minutes.
9. Toss the carrots and brocollini after they have had some time to carmelise.
10. Toss about 1/4 cup of water into the veg pan and cover both pans. (to steam the veg and roast the lamb).
11. Cover the cous-cous with boiling water.
12. Wait five minutes then remove the lids from the pans and fluff up the cous-cous.
13. Plate up and eat.

Time to prepare: About 20 minutes
Audience happiness factor: 4 year old, 1 thumb up; 2 year old 2 thumbs up, wife 1 thumbs up (not a fan of the cous cous)