Mediterranean Lamb with Sun-dried Tomatoes and Oregano

Ingredients

• 1 boned shoulder or butterflied leg of lamb
• 180g semi dried tomatoes
• 1 tin
• Scalia anchovy fillets
• 125ml Fussels Garlic Oil
• or Fussels Chilli Oil if you like a bit of a kick
• 1 tbsp Dried oregano
• 4-6 garlic cloves
• Zest of a lemon
• 300g Couscous
• 10 - 12 Losada Pitted Gordal Olives (roughly chopped)
• 1 large red onion, finely chopped
• 1 red and 1 yellow pepper, finely chopped
• 1 tbsp Fussels rapeseed oil
• 1 packet of feta cheese (crumbled just before serving)
• 1 x 500g bag baby spinach
• 1 tbsp Med Cuisine preserved lemon paste
• Salt and pepper
• A handful or fresh mint and basil to decorate