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.
Serves44
Cook time30 mins30 minutes
Prep time15 mins15 minutes, +10 mins marinating & resting time
+10 mins marinating & resting time
Ingredients
1/3 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
1 1/2 cups (300g) couscous
400g can chickpeas, drained, rinsed
2 tbsp olive oil, extra
2 tbsp pine nuts, toasted
1/2 cup mint leaves
1/2 cup coriander leaves
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Method
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.
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.
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.
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.
Step 5
Arrange couscous salad on a platter. Top with sliced lamb, pine nuts and the mint and coriander leaves.
Moroccan butterflied lamb with roasted vegetable couscous salad
Serves44
Cook time30 mins30 minutes
Prep time15 mins15 minutes, +10 mins marinating & resting time
+10 mins marinating & resting time
Ingredients
1/3 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
1 1/2 cups (300g) couscous
400g can chickpeas, drained, rinsed
2 tbsp olive oil, extra
2 tbsp pine nuts, toasted
1/2 cup mint leaves
1/2 cup coriander leaves
Description
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.
Method
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.
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.
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.
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.
Step 5
Arrange couscous salad on a platter. Top with sliced lamb, pine nuts and the mint and coriander leaves.
