Serve up a zesty Moroccan inspired dish with this tender butterflied lamb served with roasted vegetable couscous salad.
Serves44
Cook time30 mins30 minutes
Prep time15 mins15 minutes, + 10 mins marinating & 15 mins resting time
+ 10 mins marinating & 15 mins resting time
Ingredients
1/3 cup (80ml) olive oil
1 tbs Moroccan spice mix
2 garlic cloves, crushed
1 lemon, rind finely grated, juiced
1.1kg Coles Australian Lamb Butterflied Leg, trimmed
1 red capsicum, thickly sliced
500g pumpkin, peeled, cut into 3cm pieces
1 red onion, cut into wedges
1 1/2 cups (300g) couscous
400g can chickpeas, rinsed, drained
2 tbs olive oil, extra
2 tbs 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 ¼ cup (60ml) of the oil with the Moroccan spice mix, garlic, lemon rind and 1 tbs of the lemon juice in a small jug. Place lamb in a glass or ceramic dish. Pour over marinade and set aside for 10 mins to develop the flavours.
Step 2
Line a baking tray with baking paper. Place the capsicum, pumpkin and onion on the lined tray. Drizzle with remaining 1 tbs oil. Roast for 30 mins or until golden and tender.
Step 3
Meanwhile, heat a frying pan over medium-high heat. Cook the lamb for 5 mins or until browned all over. Place the lamb on a rack in a roasting pan. Roast for 20 mins for medium-rare or until cooked to your liking. Set aside for 15 mins to rest. Thickly slice.
Step 4
While the lamb is resting, place the couscous in a large bowl. Pour over 1½ cups (375ml) boiling water. Cover and set aside for 5 mins. Use a fork to separate the grains.
Step 5
Add the roasted vegetables and chickpeas to the couscous. Whisk the extra oil and remaining lemon juice in a small jug. Pour over the couscous salad and toss to combine.
Step 6
Arrange the couscous salad on a platter. Top with sliced lamb, pine nuts, mint and coriander.
Prep time15 mins15 minutes, + 10 mins marinating & 15 mins resting time
+ 10 mins marinating & 15 mins resting time
Ingredients
1/3 cup (80ml) olive oil
1 tbs Moroccan spice mix
2 garlic cloves, crushed
1 lemon, rind finely grated, juiced
1.1kg Coles Australian Lamb Butterflied Leg, trimmed
1 red capsicum, thickly sliced
500g pumpkin, peeled, cut into 3cm pieces
1 red onion, cut into wedges
1 1/2 cups (300g) couscous
400g can chickpeas, rinsed, drained
2 tbs olive oil, extra
2 tbs pine nuts, toasted
1/2 cup mint leaves
1/2 cup coriander leaves
Description
Serve up a zesty Moroccan inspired dish with this tender butterflied lamb served with roasted vegetable couscous salad.
Method
Step 1
Preheat oven to 200°C. Combine ¼ cup (60ml) of the oil with the Moroccan spice mix, garlic, lemon rind and 1 tbs of the lemon juice in a small jug. Place lamb in a glass or ceramic dish. Pour over marinade and set aside for 10 mins to develop the flavours.
Step 2
Line a baking tray with baking paper. Place the capsicum, pumpkin and onion on the lined tray. Drizzle with remaining 1 tbs oil. Roast for 30 mins or until golden and tender.
Step 3
Meanwhile, heat a frying pan over medium-high heat. Cook the lamb for 5 mins or until browned all over. Place the lamb on a rack in a roasting pan. Roast for 20 mins for medium-rare or until cooked to your liking. Set aside for 15 mins to rest. Thickly slice.
Step 4
While the lamb is resting, place the couscous in a large bowl. Pour over 1½ cups (375ml) boiling water. Cover and set aside for 5 mins. Use a fork to separate the grains.
Step 5
Add the roasted vegetables and chickpeas to the couscous. Whisk the extra oil and remaining lemon juice in a small jug. Pour over the couscous salad and toss to combine.
Step 6
Arrange the couscous salad on a platter. Top with sliced lamb, pine nuts, mint and coriander.
