Step 1 Preheat oven to 200°C. Place whole capsicums onto a baking tray and bake for 30 minutes, until skin blackens. Remove from oven, place into a bowl and cover with plastic wrap for 5–10 minutes, to allow skins to loosen. Carefully peel and discard skins, remove seeds and chop flesh into quarters. Place capsicum pieces into a food processor with paprika and olive oil, then blend until smooth. Set aside.
Step 2 Meanwhile, combine lemon pepper seasoning, lemon zest and lime zest in a small bowl. Pat onto lamb until meat is completely covered, shaking off any excess.
Step 3 Place lamb into an ovenproof baking dish and spray with oil. Roast for 15–20 minutes, until lamb is pink but cooked through (or cooked to your liking).
Step 4 Meanwhile, combine beans, tomatoes, parsley, couscous, a tablespoon of lemon juice and cracked pepper to taste.
Step 5 Divide couscous mixture between two plates. Slice lamb and serve on couscous, topped with roasted capsicum sauce.