For the lamb, place the lamb and oil into a bowl and mix well.
In a pestle and mortar, grind together the coriander, cumin and chilli flakes. Add to the lamb and mix together, then season with salt and freshly ground black pepper.
Heat a griddle pan until smoking. Add the lamb and cook for 1-2 minutes on each side, or until cooked through.
For the couscous, place the oil, fresh herbs and couscous into a clean bowl. Mix well with a fork and season, to taste, with salt and freshly ground black pepper.
For the chutney, melt 25g/1oz of the butter in a frying pan over a medium heat. Add the sugar, vinegar and apricot and cook until the apricot has softened and broken down.
Add the rest of the butter and stir to create a thick purÃ©e.
To serve, place the couscous onto a plate, top with the chargrilled lamb and drizzle over the apricot sauce.