Cilantro Mint Roast Lamb Loin with Sundried Blueberry Couscous

Ingredients:

4 each lamb loins -- about 7 ounces each
4 ounces mint sacue
4 each 1/2 cup servings Sundried Blueberry Couscous
4 servings sauteed baby vegetables
4 tablespoons cilantro mint crust

Instructions and Comments:

Heat a large skillet with a little olive oil until the oil begins to smoke. Salt and pepper the lamb loins and sear them all around. Remove them from the pan when they have a nice brown color. Form a nice layer of Cilantro Mint Herb Crust on one side of each lamb loin. Place them in a 350?pre-heated oven for about 7 to 8 minutes. This cut of meat is most tender and flavorful if it is served medium rare.

For the plate:
Place 1/2 cup of Sundried Blueberry Couscous at the 10 o'clock position of the plate. Slice the lamb loins at an angle and shingle them around the couscous. Garnish with some cooked baby vegetables and one ounce of Mint Sauce per plate.