1 small green chilli, deseeded
1 garlic clove, peeled
half bunch fresh mint
half bunch fresh parsley
4 tsp capers
150g/51/2oz couscous
200g/7oz large pitted green olives, roughly chopped
10g/1/2oz almonds, toasted
sea salt flakes and freshly ground black pepper
250ml/9fl oz olive oil, plus extra to drizzle
50ml/2fl oz olive oil
half bunch fresh oregano
50g/13/4oz butter
1 double lamb rump, boned and butterflied to equal thickness