Moroccan-style Lamb with Roasted Veg Couscous

Moroccan-style Lamb with Roasted Veg Couscous
 
alt

This recipe was uploaded
by hoppershaun

 
To rate this recipe, please sign in.

Ingredients

Ingredients
Method
 
  • SERVES 2
  • FOR THE LAMB
  • 1 rack of lamb, cut into cutlets
  • 2 tsp ground coriander
  • 2 tsp ground cumin
  • 1 tsp paprika
  • 3 tbsp olive oil
  • FOR THE ROASTED VEGETABLE COUSCOUS
  • 3 roma tomatoes, cut into bite size pieces
  • 1 green pepper, cut into bite size pieces
  • half a red onion, cut into bite size pieces
  • olive oil, to drizzle
  • 150g couscous
  • 250g vegetable stock
  • juice of half a lemon
1. FOR THE COUSCOUS: Preheat the oven to 220C. Add the vegetables to a roasting tin and drizzle generously with olive oil. Mix to coat the vegetables with the oil. Roast in the oven for 20-25 minutes. Meanwhile, place the couscous into a heatproof bowl and pour over the stock. Cover with cling film and leave for 10 minutes. After this time, uncover and use a fork to fluff the couscous. Add the roasted vegetables, and any remaining oil from the roasting tin, along with the lemon juice. Toss to combine. 2. FOR THE LAMB: In a bowl, mix together the ground coriander, ground cumin, paprika and 2 tbsp of olive oil. Rub the mixture all over the lamb cutlets. Heat a griddle or frying pan over a medium/high heat and cook the lamb until done to your liking. 3. Serve the lamb cutlets alongside the roasted vegetable couscous.

Moroccan-style Lamb with Roasted Veg Couscous

Are you sure you want to delete this recipe?

 

 
alt

This recipe was uploaded by hoppershaun

 
 

Method


1. FOR THE COUSCOUS: Preheat the oven to 220C. Add the vegetables to a roasting tin and drizzle generously with olive oil. Mix to coat the vegetables with the oil. Roast in the oven for 20-25 minutes. Meanwhile, place the couscous into a heatproof bowl and pour over the stock. Cover with cling film and leave for 10 minutes. After this time, uncover and use a fork to fluff the couscous. Add the roasted vegetables, and any remaining oil from the roasting tin, along with the lemon juice. Toss to combine. 2. FOR THE LAMB: In a bowl, mix together the ground coriander, ground cumin, paprika and 2 tbsp of olive oil. Rub the mixture all over the lamb cutlets. Heat a griddle or frying pan over a medium/high heat and cook the lamb until done to your liking. 3. Serve the lamb cutlets alongside the roasted vegetable couscous.
Show/hide comments

comments powered by Disqus