Lamb roast with preserved lemon couscous
1 tsp, flakes
350 g, peeled (2 bunches)
280 g, (yellow), halved
French trimmed lamb cutlet(s) or rack(s)
400 g, (4 racks), fat trimmed
1 cup(s), (185g)
20 g, (1/4), flesh discarded, rind finely diced
¼ cup(s), chopped
1 tbs, (red wine)
2 x 3 second spray(s)
- 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.
- 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.
- 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.
- Combine honey, vinegar and remaining coriander in a small bowl. Divide couscous, lamb and vegetables among serving plates. Serve drizzled with honey dressing.