Moroccan lamb with sweet potato and maple walnut couscous
Orange sweet potato (kumara)
500 g, cut into 1.5 pieces
⅓ cup(s), (33g)
½ cup(s), finely chopped
Lamb French cutlet(s) or rack(s), raw
8 medium, (cutlets)
2 x 3 second spray(s)
- Preheat oven to 220°C or 200°C fan-forced. Line a baking tray with baking paper. Place sweet potato on prepared tray and lightly spray with oil. Season with salt and freshly ground black pepper and bake for 10 minutes. Add walnuts and maple syrup to tray, stirring to coat. Bake for 10 minutes or until walnuts are toasted and sweet potato is caramelised and tender.
- Segment orange over a large heatproof bowl (to catch any juices). Place orange segments in a small bowl. Add couscous and oil to bowl with juice. Add 2/3 cup (180ml) boiling water. Stir, cover and set aside for 5 minutes or until liquid is absorbed. Scrape with a fork to separate grains. Season with salt and freshly ground black pepper. Stir in sweet potato mixture, orange segments and coriander.
- Meanwhile, lightly spray a large, non-stick frying pan with oil and heat over medium-high heat. Sprinkle both sides of lamb with spice mix. Cook lamb for 1 - 2 minutes each side for medium or until cooked to your liking. Allow to rest for 5 minutes. Serve lamb with couscous.