Pistachio and olive stuffed lamb forequarter with beetroot salad

1.Combine couscous and the boiling water in medium heatproof bowl, cover; stand 5 minutes or until water is absorbed, fluffing with fork occasionally. Stir in butter.

2.Preheat oven to 210°C/410°F.

3.Combine ¼ cup couscous mixture, nuts, haloumi, rind, olives, chilli, and chopped parsley in small bowl. Open lamb out flat. Press couscous mixture along one long side of lamb; roll lamb to enclose filling. Tie roll with kitchen string, at 2cm (¾-inch) intervals, to secure. Rub lamb with half the oil.

4.Place lamb on oiled wire rack in large shallow baking dish; roast 30 minutes.

5.Meanwhile, combine beetroot with remaining oil in medium bowl. Place in small shallow baking dish. Reduce oven to 180°C/350°F; roast beetroot alongside lamb about 45 minutes or until beetroot is tender and lamb is cooked as desired.

6.Remove lamb from oven, cover; stand 15 minutes before slicing.

7.Meanwhile, combine remaining couscous and parsley leaves in medium bowl. Combine beetroot and fetta in another medium bowl.

8.Serve sliced lamb with couscous and beetroot salad.