Preheat your oven to 220C / 200C fan / gas mark 7 / 425F and prepare your veg.
Put the butternut squash, aubergine, pepper, onion and garlic (if using) in a roasting tray and add a tablespoon of olive oil, plus some salt and pepper. Toss the veggies in the oil and then put the tray in the preheated oven for 15 minutes.
Meanwhile mix together the marinade ingredients and add the lamb. Turn the lamb in the marinade to ensure it is thoroughly coated and leave for 10 minutes (do this earlier and marinade for longer if you can).
When the veggies have been roasting for 15 minutes, remove them from the oven and give them a stir. Arrange the lamb on top and tip over all of the marinade.
Cook for a further 15 minutes and then remove from the oven and allow to stand for 5 minutes.
While the traybake is cooking, prepare the couscous. Weigh out the couscous into a large bowl, add salt and pepper to taste (I do about 10 twists each) and then pour over the boiling water. Cover with a plate and leave to stand for 10 minutes. Fluff with a fork.
Finally prepare the garnish by mixing together the garnish ingredients.
To serve, tip the couscous out onto a large serving platter, arrange the veggies and then the lamb on top and scatter over the garnish. Enjoy with a good bottle of red or rose wine!
Not suitable for freezing. (Except the cooked lamb chops, which ARE suitable for freezing.)
Nutrition information is approximate and meant as a guideline only.