Moroccan spice: Last week Obiter brought you news of the progress of the 'DBF Word' team - drawn from lawyers at Manchester firm Davis Blank Furniss - in the Great Northern Cook-Off, a culinary competition that pits solicitors against a host of other professionals and, er, rugby league players. We are now pleased to bring you details of their main course: Moroccan spiced rump of lamb, with roasted Mediterranean vegetable couscous and minted yogurt.


Ingredients: Two rumps of lamb (marinated overnight in Moroccan spice mix); half a red, yellow and green pepper; half a red onion; half a courgette; quarter of an aubergine; 50g apricots; one clove of garlic; one sprig of rosemary; 50g pine nuts; pickled coriander; 200g couscous; 50ml olive oil; 25g sun-blushed tomatoes; 25ml yogurt; pickled mint; lemon juice; one tortilla sheet; two spring onions; one egg.



Mediterranean vegetables: Cut all vegetables into even, small dice. Chop the rosemary spines then lightly toss all ingredients with a little olive oil, season and place on a baking sheet. Roast in the oven at 180C. Toast pine nuts under the grill until golden brown. Dice apricots into small, even size. Chop coriander finely. Remove softened roast vegetables and cool slightly.



Couscous: Melt a small knob of butter in a frying pan and gently fry the couscous without colour. Season then add about 2floz of water to the couscous and simmer. Keep stirring for two minutes over heat. Remove from heat after this, then whisk with a fork to separate grains. Fold in all the above ingredients and mix gently. Add seasoning and a little lemon juice to adjust/correct flavour. Hold in a warm place ready for serving.



Mint yogurt: Finely shred mint leaves and combine with yogurt, lemon juice and seasoning.



Spring onion: Trim and sauté lightly in salted butter/olive oil without colour.



Spicy tortilla: Cut tortilla into a square; cut into equal strips, about one inch thick. Dip into seasoned spiced flour and deep fry at 170C. Turn on to paper towel and hold for garnish.



Lamb: Pan-fry skin-side down to colour. Transfer to a moderate 180C oven and cook for about 15 minutes until pink.



To serve: Heat the couscous and place into a circular mould in the centre of a main course plate. Cut lamb in two and place on top of couscous (gently). Litter the plate with the yogurt and mint dressing. Drizzle the dish with the spiced oil. Arrange the spicy tortilla sticks and spring onion as garnish. Finish with a sprig of flat leaf parsley or coriander.