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Moroccan roast lamb with pearl couscous
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Prep Time:
20 minutes
Cook Time:
110 minutes
Total Time:
130 minutes
North African spiced Aussie lamb leg for an easy and flavorful meal.
Ingredients:
  • 82.50 ml chopped fresh coriander
  • 62.50 ml chopped fresh continental parsley
  • 3 garlic cloves, coarsely chopped
  • 1 long fresh red chilli, chopped
  • 5.00 gm ground cumin
  • 2 tsp ground coriander
  • 5.00 gm sweet paprika
  • 50g butter, at room temperature
  • 2kg leg of lamb
  • 160g (2/3 cup) Greek Style Yoghurt
  • Large pinch of saffron threads
  • 375ml (1 1/2 cups) water
  • 360g (2 1/4 cups) pearl couscous
  • 875ml (3 1/2 cups) chicken style liquid stock
  • Fresh mint leaves, to serve
  • Fresh continental parsley leaves, to serve
  • Steamed green beans, to serve
Instructions:
  • Place fresh coriander, chopped parsley, garlic, chili, cumin, ground coriander, and paprika in a food processor. Pulse until coarsely chopped. Add butter and blend until combined. Season to taste.
  • Score the lamb crossways, then massage the coriander mixture into the meat, making sure to work it into the cuts. Refrigerate for 2 hours or overnight to allow the flavors to marry and develop.
  • Mix rich and creamy yogurt with fragrant saffron in a bowl, then cover and chill in the fridge.
  • Preheat the oven to 220C. Place the lamb in a roasting pan and roast for 30 minutes. Drain any excess fat. Reduce the oven temperature to 180C, add water, and continue roasting for 1 hour, adding more water if needed. Transfer the lamb to a platter, cover with foil, and let it rest, keeping the pan juices for extra flavor.
  • Combine couscous with the flavorful reserved juices in the pan, then pour in the stock. Cover with foil and bake until the liquid is absorbed, about 20 minutes. Finish by mixing in the fresh mint and parsley leaves. Serve alongside lamb, beans, and a dollop of yogurt.

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