Why does your dish work well with this wine?
Preheat the oven to Mark 6, 200°C, 400°F. Place all the vegetables and chorizo in a large roasting tin and drizzle with olive oil. Season with salt and scatter with the fresh chilli. Stir well to coat the vegetables evenly in oil and roast for 15 mins.
Stir the honey into the vegetables and cook for a further 10 mins, or until tender and beginning to brown around the edges.
Place the lamb in a bowl. Sprinkle over the paprika, half the onion, 1 tbsp vinegar and ½ tbsp oil. Season, then set aside to marinate.
To make the couscous, boil the kettle and tip the couscous into a heatproof bowl. Stir in the pine nuts, dates, lemon zest and half the juice.
Heat grill to high. Lift the lamb out of its marinade, grill for 2-3 mins on each side, then rest, wrapped in foil, for 10 mins.
Stir half the chopped herbs and some seasoning into the couscous, then add the remaining lemon juice to taste. Mix together the remaining herbs, red onion, vinegar, oil and seasoning to make a herby vinaigrette. Serve the lamb and couscous with the vinaigrette and roasted vegetables and chorizo.
6 lamb cutlets, trimmed
2 tsp smoked paprika
1 red onion , finely chopped
3 tbsp red wine vinegar
3 tbsp olive oil
5 tbsp toasted pine nuts
8 dates finely chopped
Zest and juice 2 lemons
20g pack each mint and flat-leaf parsley , roughly chopped
Mediterranean Vegetables with Chorizo
2 red peppers, deseeded and cut into chunks
1 courgette, cut into chunks
1 aubergine, thinly sliced
2 red onions, cut into thick wedges
250g cherry tomatoes
2tbsp olive oil
1 red chilli, deseeded and chopped
1tbsp runny honey
300g diced Chorizo
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