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In a bowl, place all lamb marinade ingredients and rub all over lamb. Refrigerate for 2hrs.
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Make the Peasant Saltsa by placing all ingredients into a processor and blend until smooth.
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To make CousCous, heat 1 tbsp olive oil in a large frying pan on high heat. Add CousCous and cook until lightly browned. Pour 2 cups of boiling water into pan, cover and simmer for 16 minutes or until all water is absorbed, stirring occasionally.
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Heat BBQ grill on medium or griddle pan. Place lamb onto grill and cook for 5 minutes on each side. Remove from grill and place into a bowl, covering with foil. Rest for 10 minutes.
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To make salad, toss Peasant Saltsa through pasta. Season to taste.
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Over 4 plates place a little lettuce and radish in the middle of each and a drizzle olive oil. Next place some pasta on top of greens.
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Slice each rump into 6 slices and divide between the plates, placing the lamb on top of the pasta.
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To finish scatter baby red chard.
