Mini lamb roast with Mediterranean veges

1 Preheat oven to about 200°C. Place couscous in a heatproof bowl. Add water. Cover and stand for 5 minutes. Stir with a fork to separate grains.

2 To make stuffing, add almonds, parsley and red capsicum. Stir to combine.

3 Using a small sharp knife, cut roast(s) lengthways, being careful not to cut all the way through. Place stuffing along centre of meat and roll up to enclose. Tie with twine at 3cm intervals. Place on a baking tray. Spray with oil.

4 Roast lamb for 25-30 minutes for medium or until cooked to your liking. Transfer lamb to a plate. Cover with foil. Set aside for 5 minutes to rest.

5 Place onion, eggplant, courgettes and yellow capsicum on a large baking tray. Spray with oil. Add tomatoes to pan. Roast for 10 minutes or until golden and tender. Slice lamb thickly and serve with vegetables. Garnish with basil.