Method
1/ Ensure BBQ is hot and ready to cook.
2/ Season all sides of the lamb and brush with oil, place fat side down on the BBQ, cook for 20/30 mins. turning all the time on all sides. Temperature should reach 62 c in the centre if you can use a meat probe. Once cooked cover in tinfoil and allow to rest for 10 minutes.
3/ Place all the ingredients for the pesto into a blender and give a few quick whizzes, you want to blend but remain rough. Season and set aside.
4/ Bring a pan of salted water to the boil and add the couscous cook for 6-8 minutes or until couscous is soft but retains shape, drain immediately and run under cold water, drain once cold.
5/ Add a little olive oil to the drained couscous to stop it sticking together. finely chop the chilli removing seeds first, dice the peeled cucumber, the mango and tomato and finely chop the leaves of the mint and parsley, add the sultanas and then all to the couscous and mix through, season to taste.
6/ Cut the baby gem in half-length ways and gill cut side down brushed with a little olive oil, cook on both sides for 2 -3 minutes each side, brush again with oil and season.
7/ Once the lamb has rested, make sure it’s still warm if not give a quick flash on the BBQ, slice the lamb and serve on a sharing board with the grilled lettuce, drizzle the pesto over and serve the couscous in a large bowl and serve family style.