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Moroccan-spiced lamb with roasted vegetable salad

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Serve up a zesty Moroccan inspired dish with this tender butterflied lamb served with roasted vegetable couscous salad.

  • Serves4
  • Cook time30 minutes
  • Prep time15 minutes, (+ 10 mins marinating & 15 mins resting time)
Moroccan-spiced lamb with roasted vegetable salad

Ingredients

  • ⅓ 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
  • 1½ cups (300g) couscous
  • 400g can chickpeas, rinsed, drained
  • 2 tbs olive oil, extra
  • 2 tbs 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 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. Step 6

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