Instructions: Trim lamb of fat: place in a bowl with the rosemary.

Process yogurt garlic and cheese until smooth season: stir in the mint.

Mix 4 level tbsp yogurt mixture with 6 tbsp oil: spread over the lamb.

Marinate for at least 6 hours or overnight.

Refrigerate remaining yogurt mixture. Chop the onion and fennel.

Halve deseed and chop the cucumber. Chop the tomatoes (peel first if wished).

Halve score and sprinkle the aubergine with salt to draw out the bitter juices. Leave for 20 minutes.

Squeeze out the juices and drizzle the cut side with 1 tbsp oil then place cut side down in a small roasting tin.

Cook on the floor of the roasting ovenfor 20 minutes or until soft; cool.

Add the fennel to a medium ovenproof pan of 10mm boiling salted water bring back to the boil and cook for 1 minute.

Drain refresh in cold water and drain again.

Add 1 tbspoil to the pan and fry the onions until golden on the boiling plate; cool in a bowl then add the fennel and diced aubergines.

Place the honey in a small pan bring to the boil and cook for 2 minutes or until caramelised.

Add the vinegar bring to the boil and bubble for 1 minute; off the heat stir in 1 tbsp oil lemon juice and seasoning.

Place the couscous and 2 tsp salt in an ovenproof bowl add 450ml water and leave for 15 to 20 minutes. Break up any lumps: stir into the aubergine mixture with honey dressing.

Stir the tomatoes cucumber and parsley into the couscous; adjust the seasoning.

Place in the roasting ovenfor 20 minutes or until very hot.

Place in the baking ovenfor 20 to 25 minutes.

Heat a large frying pan until very hot with the remaining oil.

Fry the lamb (at room temperature) for 30 seconds to 1 minute on each side until golden.

Place in a large roasting tin on the top runners of the roasting ovenfor 10 to 15 minutes until just firm to the touch.

Rest in the simmering ovenfor 10 minutes.

Carve in thin slices pour over the cooking juices; serve with couscous and reserved yogurt sauce.

If you cannot end fillet buy 4 racks of lamb and cut out the eye of the meat in 4 long strips. You would never believe just how easy it is to cook couscous in the aga until you try it for yourself. It is always free of lumps and never sticky.

Serves 12

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