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
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.