Lamb With Sunny Mediterranean Sauce

• 4 None lamb rumps
• None None Oil for brushing, plus additional 1 tbsp
• 2 cups couscous
• 2 tbsp chopped fresh cilantro or parsley
• 1/4 cup chopped pistachios
• None None FOR THE MEDITERRANEAN SAUCE
• 1/4 cup extra virgin olive oil
• 1 None onion, chopped
• 3 cloves garlic, crushed
• 2 tsp ground cumin
• 3 None jarred roasted red peppers, chopped
• 6 None sun-dried tomato pieces, chopped
• 1/2 cup jarred marinated artichoke hearts, chopped
• 1 tbsp tomato paste
• 1 tsp honey
• 1 None lemon, peel grated plus 1 tsp juice
• 2 cups reduced sodium chicken stock

1. Preheat the oven to 425u0b0F. Bring the lamb out of the refrigerator for 30 mins before you cook it.
2. Meanwhile, for the Mediterranean sauce, process all the ingredients except the chicken stock to a coarse puree. Heat a medium skillet on medium-high heat. Add the paste and cook for 10 mins, stirring, so it doesn't stick and burn. Add stock and simmer gently for 15 mins until reduced to a thick sauce. Keep warm until needed.
3. Heat a large skillet on high heat. Brush the lamb with oil and season with salt and pepper. Cook lamb, in batches, until browned all over.
4. Transfer lamb to a roasting pan. Roast in the oven for 14 mins. Remove from the oven and cover loosely with foil. Let stand for 10 mins. Slice the lamb just before serving.
5. Cook the couscous according to the package directions. Stir in the 1 tbsp olive oil and herbs.
6. To serve, spoon couscous onto plates. Top with slices of lamb and some sauce. Sprinkle with pistachios (crumbled feta is a nice touch too, if you have it).

lamb rumps, brushing, couscous, fresh cilantro, pistachios, mediterranean sauce, extra virgin olive oil, onion, garlic, ground cumin, red peppers, tomato, tomato, honey, lemon, chicken stock

Taken from recipes-plus.com/api/v2.0/recipes/35848 (may not work)