A weeknight roast worthy of a toast, raise a glass of vino to your handiwork when you sit down to this tender rump marinated in a pomegranate molasses and gently spices. Resting ever-so-lightly on a fluffy bed of feta-spiked couscous, this one also makes a good next-day lunch.
Preheat oven to 200°C fan-forced. Place a sheet of aluminium foil on a baking tray and top with a layer of baking paper. Peel and crush garlic. Place pomegranate molasses, ½ the olive oil, garlic, Seventh Heaven Spice Blend and salt and pepper in a small bowl and stir to combine. Place lamb roast on baking paper and spoon over marinade. Top with another layer of aluminium foil and seal edges to enclose lamb.
Roast lamb for 18-20 minutes. Remove top layer of foil and return to oven for a further 5 minutes to caramelised the top. Allow to rest for 5 minutes before thinly slicing. While lamb is roasting, continue with step 3.
Dissolve stock cube in 180ml (¾ cup) boiling water. Place couscous in a heatproof bowl and cover with hot stock. Cover with a plate or tea towel and set aside for 5 minutes or until couscous is cooked.
Roughly dice tomato. Roughly chop olives and baby spinach leaves. Crumble feta.
Place couscous, spinach, tomato, olives, feta, red wine vinegar and remaining olive oil in a bowl. Season with salt and pepper and toss to combine.
Divide couscous salad between bowls and top with sliced lamb. Drizzle over any resting juices from lamb to serve.