Salads

Pat the lamb dry using kitchen towel and place in a freezer bag. Add mustard, balsamic vinegar, minced garlic, salt, pepper, olive oil and ripped basil leaves. Give it a good shake and massage into the meat then leave to marinate over night in the fridge. Once ready, gently sear in a medium hot pan to render the fat and then place in an oven set at 180 ? C for 30 - 35mins. Remove from oven and allow to rest for 10 mins. Serve with warmed chargrilled vegetable cous cous . Garnish with fig dre ssing and herb oil