Thyme Saddle of Lamb with Moroccan Couscous and Paprika Salad

Finely chop two cloves of garlic and 1/2 bunch of thyme, mix with olive oil to make a paste and brush the boned saddle of lamb with it. Wrap the meat tightly in plastic wrap and refrigerate for a day.

Remove the stalk from the tomatoes and cut them crosswise, dip them briefly in boiling salted water and rinse them in iced water.

Skin the tomatoes, cut them into quarters and remove the seeds. Place on an oiled baking tray, sprinkle with salt, olive oil, chopped thyme and a little powdered sugar and bake for six hours at 50°C in the oven. Then finely dice the tomato pieces.

Cut the peppers into quarters, remove the seeds and place on a baking tray form. Brush with olive oil and bake at 200 °C top heat until the skin blisters. Once the peppers have cooled, remove the skin and cut the vegetables into narrow strips. Drizzle with a finely chopped clove of garlic, olive oil and apricot vinegar (or white balsamic vinegar) and marinate.

Put on a small saucepan with a little water, pour in salt and a dash of olive oil and let it bubble. Cut the chili peppers in half, scrape out the seeds, add them to the pot and cook for 15 minutes. Then drain the chillies in a sieve and scrape out the pith.

Add the vegetable stock, the diced tomatoes, the finely chopped chili pulp, Raz el Hanout and Vadouvan, 50 g of butter and a bunch of thyme and simmer.

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