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Moroccan-spiced lamb with roasted vegetable salad
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Prep Time:
25 minutes
Cook Time:
30 minutes
Total Time:
55 minutes
Whip up a flavorful Moroccan butterflied lamb with roasted vegetable couscous salad.
Ingredients:
  • 80ml olive oil
  • 10.00 gm Moroccan spice mix
  • 1 lemon, rind finely grated, juiced
  • 1.1kg Australia lamb butterflied leg, trimmed
  • 1 red capsicum, thickly sliced
  • 500g pumpkin, peeled, cut into 3 cm pieces
  • 1 red onion, peeled, cut into wedges
  • 300g couscous
  • 400g can chickpeas, drained, rinsed
  • 36.40 gm olive oil, extra
  • 40.00 ml pine nuts, toasted
  • 125.00 ml mint leaves
  • 125.00 ml coriander leaves
Instructions:
  • Preheat your oven to 200C. In a small jug, whisk together 1/4 cup (60ml) olive oil, Moroccan spice mix, garlic, lemon rind, and 1 tablespoon of lemon juice. Place the lamb in a glass or ceramic dish, pour the marinade over it, and let it sit for 10 minutes to enhance the flavors.
  • Prepare a baking tray by lining it with baking paper. Spread the capsicum, pumpkin, and onion on the tray. Drizzle the vegetables with the remaining 1 tablespoon of olive oil. Roast in the oven for 30 minutes, or until they are golden and tender.
  • Heat a frying pan over medium-high heat while you brown the lamb all over for 5 minutes. Then transfer the lamb to a rack in a roasting pan and roast in the oven for 20 minutes for medium-rare or to your desired doneness. Let it rest for 15 minutes before slicing thickly.
  • Let the lamb rest and then simply place the couscous in a large bowl. Pour 1 1/2 cups (375ml) of boiling water over the couscous. Cover the bowl and let it sit for 5 minutes. Fluff the couscous with a fork to separate the grains.
  • Combine the roasted vegetables and chickpeas with the couscous. Whisk together the extra oil and remaining lemon juice, then drizzle over the salad and mix well.
  • Assemble the couscous salad elegantly on a platter, then generously garnish with sliced lamb, pine nuts, and a fragrant mix of fresh mint and coriander.

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