Lamb roast with preserved lemon couscous
14
Points®
Total time: 35 min • Prep: 15 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Nothing says homemade better than an oven-cooked meal.
Ingredients
Ground chilli
1 tsp, flakes
Ground cumin
1 tsp
Ground paprika
1 tsp
Baby carrot
350 g, peeled (2 bunches)
Button squash
280 g, (yellow), halved
Lamb Frenched cutlet or rack, raw
400 g, (4 racks)
Dry couscous
1 cup(s), (185g)
Preserved lemon
20 g, (1/4), flesh discarded, rind finely diced
Fresh coriander
¼ cup(s), chopped
Honey
1 tbs
Vinegar
1 tbs, (red wine)
Oil spray
2 x 3 second spray(s)
Instructions
1
Preheat oven to 200°C or 180°C fan-forced. Line a baking tray with baking paper. Combine chilli, cumin and paprika in a small bowl.
2
Place carrot, squash and lamb on prepared tray. Lightly spray with oil and sprinkle with chilli mixture. Season with salt and freshly ground black pepper. Bake for 20 minutes or until vegetables are tender and lamb is cooked to your liking. Transfer to a plate. Cover to keep warm. Allow lamb to rest for 5 minutes before serving.
3
Meanwhile, place couscous in a heatproof bowl. Add 1 cup (250ml) boiling water. Cover and set aside for 5 minutes or until liquid is absorbed. Add preserved lemon and 2 tablespoons coriander. Cover and set aside for 1 minute. Scrape with a fork to separate grains.
4
Combine honey, vinegar and remaining coriander in a small bowl. Divide couscous, lamb and vegetables among serving plates. Serve drizzled with honey dressing.
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