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Moroccan-spiced lamb with barbecued apricot-couscous salad
Moroccan-spiced lamb with barbecued apricot-couscous salad
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Create a show-stopping Moroccan-spiced lamb with grilled apricot-couscous salad and creamy yogurt dressing by Curtis Stone.
Ingredients:
  • 54.60 gm olive oil, divided
  • 250.00 ml pearl couscous
  • 1.25 gm sweet paprika
  • 1/4 tsp cayenne pepper (optional)
  • 1/4 tsp ground coriander
  • 0.63 gm ground cumin
  • 1/4 tsp garlic powder
  • 1.1kg butterflied lamb leg, trimmed of excess fat, cut into 3cm pieces
  • 2 apricots, halved, pitted
  • 165.00 ml Greek yoghurt
  • 40.00 ml white wine vinegar, divided
  • 160g grape
  • 57.50 gm walnuts, toasted and coarsely chopped
  • 62.50 ml dried apricots, chopped
  • 62.50 ml fresh coriander, chopped
  • 62.50 ml fresh mint, chopped
  • 1 spring onion (about 35g total), thinly sliced
Instructions:
  • In a medium saucepan over medium-high heat, sauté the couscous in 1 tablespoon of oil until lightly browned. Stir in 2 1/2 cups of water and 1/2 teaspoon of salt. Bring to a boil, then cover and simmer for 8 minutes until couscous is tender. Drain and let cool.
  • Preheat the barbecue to medium-high heat. Combine paprika, cayenne (if using), ground coriander, cumin, garlic powder, 1/2 teaspoon of sea salt flakes, and 1/4 teaspoon of freshly ground black pepper in a large bowl. Add the lamb and 1 1/2 tablespoons of oil, then mix well. Thread the lamb onto 8 skewers and grill, rotating occasionally, for about 8 minutes or until the lamb is charred and cooked to medium-rare. Let it rest before serving.
  • Drizzle the fresh apricot halves with the remaining 1/2 tablespoon of oil and grill for approximately 3 minutes until charred and softened. Then, transfer the apricots to a cutting board and slice into wedges.
  • Whisk together yoghurt, 1/2 tablespoon vinegar, 3/4 teaspoon sea salt flakes, and 1/4 teaspoon freshly ground black pepper in a small bowl until well combined.
  • Combine couscous, grapes, walnuts, dried apricots, coriander, mint, spring onion, and remaining 1 1/2 tablespoons of vinegar in a wide serving bowl. Season with salt to taste. Garnish with barbecued apricots. Serve alongside lamb skewers and yoghurt dressing.

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