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Moroccan Butterflied Lamb With Roasted Vegetable Couscous Salad

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Spice up your week with this flavourful Morcocan lamb recipe. Served with mixed roasted veggie couscous salad, this dish is a sure to be a hit at the dinner table.

  • Serves4
  • Cook time30 minutes
  • Prep time15 minutes, (+10 mins marinating & resting time)

Ingredients

  • ⅓ cup (80ml) olive oil
  • 1 tbsp Moroccan spice mix
  • 2 garlic cloves, crushed
  • 1 lemon, finely grated zest, and ¼ cup (60ml) lemon juice
  • 1.1kg Coles Australia Lamb Butterflied Leg, trimmed
  • 1 red capsicum, thickly sliced
  • 500g pumpkin, peeled, cut into 3 cm pieces
  • 1 red onion, peeled, cut into large wedges
  • 1½ cups (300g) couscous
  • 400g can chickpeas, drained, rinsed
  • 2 tbsp olive oil, extra
  • 2 tbsp pine nuts, toasted
  • ½ cup mint leaves
  • ½ cup coriander leaves

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Preheat oven to 200°C. Combine 1/4 cup (60ml) olive oil, Moroccan spice mix, garlic, lemon zest and 1 tbsp lemon juice in a small jug. Place lamb in a glass or ceramic dish. Pour over marinade and set aside for 10 mins for the flavours to develop.

  2. Step 2

    Line a baking tray with baking paper. Place capsicum, pumpkin and onion on baking tray. Drizzle with 1 tbsp olive oil and season with salt and pepper. Roast in the oven for 30 mins or until golden and tender.

  3. Step 3

    Meanwhile, heat a frying pan over medium-high heat. Cook lamb for 5 mins or until browned all over. Place lamb on a rack in a roasting pan. Cook in the oven for 20 mins for medium-rare or until cooked to your liking. Rest for 15 mins. Thickly slice.

  4. Step 4

    Meanwhile, place couscous in a large bowl. Pour over 1 1/2 cups (375ml) boiling water. Cover and set aside for 5 mins. Fluff with a fork. Add roasted vegetables and chickpeas. Whisk remaining lemon juice and extra olive oil in a small jug. Season with salt and pepper. Pour over couscous salad and toss to combine.

  5. Step 5

    Arrange couscous salad on a platter. Top with sliced lamb, pine nuts and the mint and coriander leaves.