Name: Spiced lamb with roasted vegetable couscous
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 1
Ingredients: 300g eggplant, cut into 2cm pieces; 1 red capsicum, deseeded, cut into 2cm pieces; 2 zucchini, cut into 2cm pieces; 1 red onion, cut into wedges; 9.20 gm olive oil; Salt & freshly ground pepper; 2 (200g each) lamb eye of loin (backstrap); 7.50 gm Middle Eastern spice mix; 500ml chicken stock; 380ml couscous; 1/2 lemon, juiced

Spiced lamb with roasted vegetable couscous

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Prep Time:
15 minutes

Cook Time:
50 minutes

Total Time:
65 minutes

Ingredients:

300g eggplant, cut into 2cm pieces
1 red capsicum, deseeded, cut into 2cm pieces
2 zucchini, cut into 2cm pieces
1 red onion, cut into wedges
9.20 gm olive oil
2 (200g each) lamb eye of loin (backstrap)
7.50 gm Middle Eastern spice mix
380ml couscous
1/2 lemon, juiced

Instructions:

Preheat oven to 230°C. Line a large roasting pan with non-stick baking paper. In a bowl, combine eggplant, capsicum, zucchini, onion, and 1 teaspoon of oil. Season with salt and pepper, toss to coat evenly. Spread on the lined tray and roast for 30-40 minutes until golden brown and tender.
Brush a chargrill pan or frypan with the remaining oil. Coat the lamb in the spice mix. Grill for 4 minutes on each side for medium doneness or until cooked to your preference. Let it rest on a plate for 5 minutes, then slice thickly on a diagonal.
Bring the stock to a boil in a large saucepan. Add the couscous, then remove from heat. Stir well, cover, and let sit for 2-3 minutes until the liquid is absorbed. Fluff the couscous with a fork to separate the grains.
Combine the roasted vegetables and lemon juice with the couscous, tossing well to mix. Enjoy alongside the lamb.

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