Lamb with roasted vegetables and couscous

    2 hours 45 min

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

    13 people made this

    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.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (6)


    I am a vegan but I got inspired. I made lime flavored quinoa, roasted the veggies and added basil and mushrooms and later added marinated tofu. I could have used the marinade listed here but I used a bottled dressing. Good flavors in this recipe!  -  23 Aug 2009  (Review from Allrecipes US | Canada)


    I thought this recipe was DELICIOUS!! I made some slight modifications though: instead of a chili pepper, I added a milder Anaheim pepper, and I used 2 limes instead of the recommended 3. It came out a little too sour still, so I think I am going to use only 1 lime next time. I also used Isreali couscous instead, mainly because it was the ony thing I had. My father-in-law (who we live with) cannot handle spicy food very well, and even he found the substitution of the Anaheim in good taste. The only reason I gave the recipe 4 stars instead of 5 is because of the nutrition/calorie content. I didn't look at the nutrition facts until after I made/ate it, otherwise I probably wouldn't have made it.  -  22 Jun 2009  (Review from Allrecipes US | Canada)


    I read this and thought it would be awesome but I was a little disappointed. The lamb marinade was awesome, but the roasted veggies did not work. It seemed as if the eggplant was not quite done, whether that was the size of the chunks I cut it in, or the times, I'm not sure. I think for the veggies, they either need an increased cooking temp or time, plus they were a little bland, perhaps a mix of some herbs and a touch of salt & pepper on them as well. Overall I think that it has alot of promise, it just needs a little tweaking.  -  14 Jul 2009  (Review from Allrecipes US | Canada)