adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Roast vegetables and chermoula lamb with couscous
0 Likes
Prep Time:
25 minutes
Cook Time:
45 minutes
Total Time:
70 minutes
Delicious, nutritious lamb dinner the whole family will love with tasty leftovers.
Ingredients:
  • 1 red onion, cut into thick wedges
  • 2 tomatoes, cut into thick wedges
  • 600g sweet potato, peeled, halved lengthways, thickly sliced
  • 1 small eggplant, halved lengthways, thickly sliced
  • 400g butternut pumpkin, peeled, deseeded, thickly sliced
  • 1 red capsicum, thickly sliced
  • 56.88 gm olive oil
  • 32.50 gm mild chermoula spice mix
  • 500.00 ml couscous
  • 500.00 gm boiling water
  • 1 vegetable stock cube, crumbled
  • 500g lamb backstrap
  • plain yoghurt, to serve
Instructions:
  • Preheat oven to 220°C. Line 2 large oven trays with baking paper. In a large bowl, combine onion, tomatoes, sweet potato, eggplant, pumpkin, and capsicum. Drizzle with 2 tablespoons of oil and sprinkle with 1 tablespoon of chermoula mix. Mix well to coat evenly. Spread the vegetables on the prepared trays. Season with salt and pepper. Roast for 45 minutes, flipping vegetables halfway through, until golden brown and tender.
  • Place the couscous in a large heatproof bowl. Whisk together boiling water and stock cube in a heatproof jug, then pour over the couscous. Cover and let it stand for 5 minutes until the liquid is absorbed. Fluff up the grains with a fork.
  • Ensure the lamb is thoroughly coated with the flavorful chermoula sauce. Season with a sprinkle of salt and pepper. Heat the remaining oil in a large frying pan on medium heat. Add the lamb and cook for 3 minutes on each side for a perfect medium rare or to your desired level of doneness. Transfer the cooked lamb to a plate, cover it with foil, and allow it to rest for 5 minutes. Then, thinly slice the lamb. Arrange couscous on plates, followed by a colorful array of vegetables, the sliced lamb, and a generous dollop of creamy yogurt. Serve and enjoy your delicious meal.

Similar Recipes