Delicious Butterflied Lamb with Fragrant Moroccan Couscous

Where foodies eat, meet, laugh and learn
Blog Home

Follow Us to See More

Butterflied Lamb with Fragrant Moroccan Couscous

1 small leg of lamb, deboned and butterflied
1 tablespoon Gourmet Garden Moroccan Seasoning
1 teaspoon Gourmet Garden Garlic
¼ teaspoon ground turmeric powder
Moroccan Couscous
1 cup sweet potato, cubed
1 zucchini, thinly sliced
1 cup couscous
1 small onion, finely diced
1 cup boiling hot chicken or vegetable stock
1 lime, zested and juiced
1 teaspoon Gourmet Garden Moroccan Seasoning
2 teaspoons olive oil
½ cup green capsicum, thinly sliced

1 For lamb, combine Moroccan Seasoning, garlic, turmeric and salt then spread over lamb and marinate for 20 minutes.

2 Place the marinated, butterflied lamb skin side up into a preheated oven of 200°C. Once the lamb is in the oven, switch oven onto grill heat and cook hot and fast for 5 minutes, then return back to convection or fan forced. Let it continue to cook for another 15-20 minutes, depending on the size of the lamb.

3 For the couscous, grill sweet potatoes and zucchini on a hot plate or non-stick pan. Once cooked, set aside.

4 Place couscous and stock in a bowl. Once the mixture is cooling, fluff with a fork to separate the couscous. Once cooled and the couscous has softened, add the remaining ingredients. Serve with lamb.

Follow Us to See More

VIP Members

Unsubscribe anytime

Be the first to know about special prices and classes. Plus get free recipes and tips.