Name: Lamb with carrot couscous
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 1
Cuisine: african
Ingredients: 2 bunches baby carrots, trimmed, peeled; 36.00 gm honey; Olive oil spray; 6.00 gm sesame seeds; 2.50 gm sweet paprika; 5.00 gm ground cumin; 2 (250g each) lamb eye of loin (backstrap); 190g (1 cup) couscous; 200ml hot water; 1 small red onion, halved, thinly sliced; 82.50 ml fresh continental parsley, chopped; 18.20 gm olive oil; 60ml (1/4 cup) orange juice; 20.00 ml white wine vinegar; 80ml (1/3 cup) low-fat Greek-style yoghurt

Lamb with carrot couscous

0 Likes

Prep Time:
20 minutes

Cook Time:
25 minutes

Total Time:
45 minutes

Infuse Moroccan flavors with honey, orange, and warm spices.

Ingredients:

2 bunches baby carrots, trimmed, peeled
36.00 gm honey
Olive oil spray
6.00 gm sesame seeds
2.50 gm sweet paprika
5.00 gm ground cumin
2 (250g each) lamb eye of loin (backstrap)
190g (1 cup) couscous
200ml hot water
1 small red onion, halved, thinly sliced
82.50 ml fresh continental parsley, chopped
18.20 gm olive oil
60ml (1/4 cup) orange juice
20.00 ml white wine vinegar
80ml (1/3 cup) low-fat Greek-style yoghurt

Instructions:

Preheat oven to 200C. Combine carrots and 1 tablespoon of honey in a bowl, ensuring they're evenly coated. Spread them on a lined baking tray and give a quick spray of oil. Sprinkle sesame seeds on top. Roast for 25 minutes or until carrots are tender.
Combine paprika and cumin in a bowl, then sprinkle over the lamb. Heat a non-stick frying pan over high heat and spray with oil. Cook the lamb for 2 minutes on each side. Transfer to a baking tray and roast for 6-7 minutes for medium, or until cooked to your liking. Cover with foil and let it rest for 5 minutes before serving.
While the carrots are cooking, in a heatproof bowl, combine couscous and water. Cover and let stand for 3-4 minutes. Fluff the couscous with a fork to separate the grains.
Slice the lamb and carrots. Combine the carrot, onion, and parsley with the couscous. In a bowl, whisk together the oil, orange juice, vinegar, remaining 1 teaspoon honey, and cumin. Mix the dressing with the couscous. Season with pepper. Serve with the lamb and yogurt.

We use cookies

Similar Recipes

Moroccan lamb with roast carrot salad

Kofte with carrot and mint couscous

Slow-cooker honeyed apricot lamb with almond couscous

Lamb casserole with couscous

Lamb tagine salad with orange, carrot and pomegranate