Name: Moroccan lamb with roast carrot salad
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 1
Cuisine: moroccan
Ingredients: 20.00 ml Moroccan seasoning; 2 garlic cloves, crushed; 2 tsp orange rind; 20.00 ml finely chopped fresh mint leaves; 45.50 gm olive oil; 700g lamb leg mini roast, rosemary discarded; 3 carrots, peeled, cut into 1cm thick slices; 28.60 gm honey; 40.00 ml pistachio kernels, chopped; 82.50 ml couscous; 60g baby spinach; 40.00 ml currants; 40.00 ml Chickpea dip (see related recipe); 86.63 gm orange juice

Moroccan lamb with roast carrot salad

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Prep Time:
15 minutes

Cook Time:
45 minutes

Total Time:
60 minutes

Sweet Moroccan lamb roast - a delightful twist on tradition.

Ingredients:

20.00 ml Moroccan seasoning
2 garlic cloves, crushed
2 tsp orange rind
20.00 ml finely chopped fresh mint leaves
45.50 gm olive oil
700g lamb leg mini roast, rosemary discarded
3 carrots, peeled, cut into 1cm thick slices
28.60 gm honey
40.00 ml pistachio kernels, chopped
82.50 ml couscous
60g baby spinach
40.00 ml currants
40.00 ml Chickpea dip (see related recipe)
86.63 gm orange juice

Instructions:

Mix together the seasoning, garlic, orange rind, mint, and 2 tablespoons of oil in a small bowl. Put the lamb in a shallow glass or ceramic dish. Pour the marinade over the lamb and massage it in. Cover the dish and let it marinate in the refrigerator overnight, if possible.
Preheat the oven to 200C/180C fan-forced. Place the lamb in a roasting pan and roast for 15 minutes. In a bowl, combine carrots, honey, and remaining oil, toss to coat, then arrange them around the lamb. Roast for another 15 minutes. Add pistachios and roast for another 15 minutes for medium doneness. Transfer carrots and pistachios to a bowl. Let the lamb stand covered for 5 minutes before serving.
In a large heatproof bowl, pour 1/3 cup of boiling water over the couscous. Cover and let it sit for 5 minutes until the liquid is absorbed. Fluff the couscous with a fork to separate the grains, then mix in the carrot mixture, spinach, and currants until well combined.
Mix chickpea dip and orange juice in a small bowl. Slice the lamb and serve it with salad, topped with a drizzle of chickpea dressing.

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