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Moroccan roasted leg of lamb
Moroccan roasted leg of lamb
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Prep Time:
15 minutes
Cook Time:
75 minutes
Total Time:
90 minutes
Transforming leftovers into a mouthwatering meal with a bonus recipe for tomorrow's dinner.
Ingredients:
  • 2kg (easy-carve) leg of lamb
  • 30.00 ml Moroccan seasoning
  • 600g Qld blue pumpkin, cut into wedges
  • 2 medium eggplant, cut into 3cm pieces
  • 4 medium zucchini, cut into 4cm-thick slices
  • 56.88 gm extra virgin olive oil
  • 500.00 ml couscous
  • 500.00 gm boiling water
  • 375.00 ml roughly chopped mixed Fresh herbs (see note)
  • Tamar Valley Greek Style Yoghurt, to serve
Instructions:
  • Preheat your oven to 200°C/180°C fan-forced. Place the lamb in a greased roasting pan and generously season. Roast for 20 minutes.
  • Lower the oven temperature to 180°C/160°C fan-forced. Roast the lamb for 1 hour (for medium) or until cooked to your liking. In a large bowl, combine pumpkin, eggplant, and zucchini. Drizzle with 2 tablespoons of oil, season with salt and pepper, and toss to coat. Add the vegetables to the pan for the last 40 minutes of cooking. Remove the lamb from the oven and cover loosely with foil. Let it stand for 15 minutes before serving.
  • In a large heatproof bowl, combine the couscous with boiling water and the remaining oil. Cover and let it sit for 5 minutes. Fluff the couscous with a fork to separate the grains, then stir in the mixed herbs.
  • Slice half of the succulent lamb with precision. Plate the lamb alongside a generous portion of the flavorful roasted vegetables, a heaping serving of fluffy couscous, and a dollop of creamy yogurt. Don't forget to cover and refrigerate the remaining lamb, vegetables, and couscous for another delicious meal.

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