Lamb with roasted vegetables and couscous

Lamb with roasted vegetables and couscous


8 people made this

About this recipe: Tender boneless lamb, marinated in herbs with lime and chillies. This is a traditional North African dish and is best served with couscous.

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Serves: 2 

  • 1 sprig fresh rosemary, chopped
  • 6 limes
  • 1 bunch of mint leaves, chopped
  • Salt and pepper to taste
  • 1 tablespoon olive oil
  • 1 tablespoon minced garlic
  • 1 chilli, finely chopped
  • 350g boneless leg of lamb, cubed
  • 1 aubergine, peeled and cubed
  • 1 red pepper, seeded and chopped
  • 1 yellow pepper, seeded and chopped
  • 2 spring onions, chopped
  • 1 tablespoon butter
  • 225g (8 oz) couscous
  • 250 ml (8 fl oz) water

Prep:1hr30min  ›  Cook:1hr15min  ›  Ready in:2hr45min 

  1. To make the marinade; combine rosemary, the juice of two limes, chopped mint leaves, salt, pepper, olive oil and the minced chilli and garlic.
  2. Add the lamb and coat well with the marinade; marinate at least 1 hour and up to overnight in the refrigerator.
  3. Preheat the oven to 180 degrees C (Gas Mark 4). Coat the aubergine, red pepper and yellow pepper in olive oil and place on a baking tray. Bake in the preheated oven until toasted, about 30 minutes.
  4. Heat 1 tablespoon olive oil in pan over medium heat. Remove lamb from marinade (discard marinade); cook and stir until lamb is cooked through.
  5. Meanwhile, melt butter in a small saucepan over medium heat.
  6. Stir in the couscous, ensuring that it is being coated by the butter. Add the water and stir for one of two seconds and let it simmer.
  7. Cover; set aside until all the water is absorbed, about 10 minutes. Fluff couscous with a fork, and stir in the juice of 1 lime.
  8. Now that the vegetables are roasted and the lamb is cooked, all you have to do is mix it all together and serve. Garnish with any remaining spring onions and serve with lime wedges.

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