Lamb roast with preserved lemon couscous
14
Points®
Total Time
35 min
Prep
15 min
Cook
20 min
Serves
4
Difficulty
Moderate
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)