Spinach, feta and pine nut stuffed lamb loin roast
Preheat oven to 200°C (180° fan-forced). In a medium bowl combine 1 tablespoon oil, garlic, spinach, feta, pine nuts and breadcrumbs. Season and stir to combine. Lay lamb out flat on a chopping board, fat-side down. Place the stuffing in the centre, roll up gently to enclose and tie in intervals with kitchen string.
Spray a large non-stick frying pan lightly with oil and heat over medium-high heat. Sear the lamb for 4 to 5 minutes or until browned on all sides.
Place lamb on a rack in a roasting pan and season. Roast in oven for 50 to 60 minutes (for medium-rare) or until cooked to your liking. Cover with foil and set aside to rest for 15 minutes. Thickly slice lamb.
Meanwhile, place broccolini and kalettes on a large baking tray. Drizzle with remaining oil, season and toss to coat. Roast for 12 to 15 minutes or until golden and crisp.
Place cous cous in a large bowl, add 1½ cups boiling water. Cover and sit for 6 minutes. Fluff with a fork, season and add remaining oil, orange zest, segments and juice, parsley and mustard. Toss to coat.