Za’atar lamb with celery salad and mint yoghurt

Instructions

1 Prepare couscous following packet directions. Fluff grains with a fork, cover and set aside.

2 Meanwhile, place yoghurt and mint in a small bowl. Stir to combine and place in fridge.

3 Sprinkle both sides of lamb with spice mix. Heat oil in a large non-stick frying pan set over a medium-high heat. Add lamb and cook each side for 2-3 minutes or until done to your liking. Remove lamb from pan, cover and leave to rest for 5 minutes. Cut in thick slices.

4 Meanwhile, boil, steam or microwave sugar snap peas until tender then drain. Refresh peas under cold running water and drain. Combine peas with remaining ingredients in a large salad bowl. Toss to combine.

5 Serve za’atar lamb with celery salad, mint yoghurt and couscous.