Pan-fried lamb fillets with chermoula and herb cous cous - James Martin Chef

Ingredients

• 4 x 175g lamb fillets
• 50ml olive oil
• 200g cous cous
• 1 small mixed bunch coriander, mint and parsley
• Juice of 2 lemons
• Sea salt and freshly ground black pepper
• 2 red onions
• 1 small bunch coriander
• 1 x 3cm piece fresh root ginger
• 100ml lemon juice
• 100ml olive oil
• 1 tbsp honey
• 1 tbsp ground cumin
• 1 tbsp paprika
• 1 tbsp turmeric