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Lamb mechoui with green couscous
Lamb mechoui with green couscous
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Prep Time:
10 minutes
Cook Time:
110 minutes
Total Time:
120 minutes
Succulent North African lamb with flavorful couscous and fresh greens.
Ingredients:
  • 6 cloves garlic, crushed
  • 3 tsp ground coriander
  • 7.50 gm ground cumin
  • 5.00 gm sweet paprika
  • 2.50 gm ground cinnamon
  • 1/2 tsp firmly packed saffron threads, dry-roasted, crumbled
  • 7.20 gm flaked sea salt
  • 75g unsalted butter, melted, cooled
  • 1.8kg easy-carve leg of lamb
  • 1 bunch Dutch (baby) carrots, trimmed
  • 1 bunch pencil leeks, trimmed
  • 100g green olives
  • 200g couscous
  • 5 green onions, thinly sliced
  • 1 large Lebanese cucumber, halved lengthways, seeded, finely chopped
  • 1/2 baby cos lettuce or 4 large cos leaves, shredded
  • 1/2 bunch flat-leaf parsley, coarsely chopped
  • Juice of 1/2 lemon
Instructions:
  • Preheat your oven to a toasty 220°C. Mix garlic, spices, sea salt, and butter in a bowl. Set the lamb on a rack in a roasting pan. Rub 1/4 of the spice mix in the center of the lamb, then brush the rest over the top and sides. Roast in the oven for a quick 10 minutes.
  • Lower the oven temperature to 180°C. Glaze the lamb with cooking juices. Pour 2 tablespoons of water into the pan and continue roasting for an additional 1 1/2 hours, basting every 30 minutes. Add carrots, leeks, and olives 30 minutes prior to the lamb being fully cooked. Take out of the oven, cover with foil, and let it rest for 20 minutes before serving.
  • Prepare the couscous by mixing couscous, oil, 1 teaspoon salt, and pepper in a heatproof bowl. Add 200ml boiling water, cover with plastic wrap, and let sit for 10 minutes. Fluff with a fork, mix in the remaining ingredients, then serve with lamb and vegetables.

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