Moroccan-spiced lamb with roasted vegetable salad

Source: Coles Magazine - September 2015 - Page 32
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Serves 4 - Prep 25 min Cook 30 min

1/3 cup (80ml) olive oil
 1 tablespoon Moroccan spice mix
 2 garlic cloves, crushed
 1 lemon, rind finely grated, juiced
 1.1kg Coles 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
 1 1/2 cups (300g) couscous
 400g can chickpeas, drained, rinsed
 2 tablespoons olive oil, extra
 2 tablespoons pine nuts, toasted
 1/2 cup mint leaves
 1/2 cup coriander leaves

  1. Preheat oven to 200C. Combine 1/4 cup (60ml) olive oil, Moroccan spice mix, garlic, lemon rind and 1 tablespoon of the lemon juice in a small jug. Place lamb in a glass or ceramic dish. Pour over marinade and set aside for 10 mins to develop the flavours.
  2. Line a baking tray with baking paper. Place the capsicum, pumpkin and onion on baking tray. Drizzle with remaining 1 tablespoon olive oil. Roast for 30 mins or until golden and tender.
  3. Meanwhile, heat a frying pan over medium-high heat. Cook the lamb for 5 mins or until browned all over. Place the lamb on a rack in a roasting pan. Cook in the oven for 20 mins for medium-rare or until cooked to your liking. Set aside for 15 mins to rest. Thickly slice.
  4. While the lamb is resting, place the couscous in a large bowl. Pour over 1 1/2 cups (375ml) boiling water. Meanwhile, place couscous in a large bowl. Pour over 1 1/2 cups (375ml) boiling water. Cover and set aside for 5 mins. Use a fork to separate the grains.
  5. Add the roasted vegetables and chickpeas to the couscous. Whisk the extra oil and remaining lemon juice in a small jug. Pour over the couscous salad and toss to combine.
  6. Arrange the couscous salad on a platter. Top with sliced lamb, pine nuts, mint and coriander.

Vic Lic

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