Easy Spice Lamb Backstrap Dinner

2-3 lamb backstraps (approx 800 grams), depending on size and thickness
1 cup couscous (can skip the couscous for gluten free or instead use polenta, see packet for directions)
3 corn cobs, cut into chunks
2 bunches asparagus
2 bunches broccolini
2 tbsp soy sauce (gluten free if required)
2 tsp cumin (alternately a spice mix to your taste eg Moroccan)
1 tbsp dried herbs eg basil
olive oil
butter
salt, pepper

Cut the backstraps into thirds. Put a splash of olive oil into a bowl with the soy sauce. Add backstraps, ensure they're well covered. Sprinkle spices and herbs over all sides. Marinade covered in a bowl in fridge for at least a few hours.
Preheat oven to 220℃/428℉.
Place prepared asparagus, broccolini and corn in a single layer on baking sheet on baking tray. Splash with olive oil and a little salt and pepper. Bake for approximately 25 minutes, turning half way.
Put cous cous in a bowl, with a small knob of butter, and have a sheet of foil handy.
After the vegetables have been baking for 10 minutes, heat frying pan to medium hot and add the backstraps. Increase heat if start to broil, then reduce heat. Cook for a solid 4 minutes on one side, before turning.
Boil the kettle, and add one cup of boiling water to the cous cous in the bowl. Cover tightly with foil and leave it for five minutes.
When the lamb has cooked a solid four minutes per side, remove from heat and allow to rest for five minutes, covered with foil. If at any doubt at all about the lamb, I like to slice it a little while still in the pan to see how it's cooking. But a solid four minutes per side (not three and a half, but four) is usually the go-to.
Fluff the cous cous with a fork. Serve lamb (sliced or as is) with cous cous and roasted vegetables.