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Delicious Butterflied Lamb with Fragrant Moroccan Couscous
Author : Chef Mel Alafaci

Delicious Butterflied Lamb with Fragrant Moroccan Couscous

Butterflied Lamb with Fragrant Moroccan Couscous



Ingredients


1 small leg of lamb, deboned and butterflied


1 tablespoon Gourmet Garden Moroccan Seasoning


1 teaspoon Gourmet Garden Garlic


¼ teaspoon ground turmeric powder


Salt


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



Method


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.

 

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