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Photo of Lamb roast with preserved lemon couscous by WW

Lamb roast with preserved lemon couscous

Total Time
35 min
15 min
20 min
Nothing says homemade better than an oven-cooked meal.


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 French cutlet(s) or rack(s), 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


1 tbs


1 tbs, (red wine)

Oil spray

2 x 3 second spray(s)


  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.


Preserved lemons are popular in Middle Eastern cuisine and have been pickled in a strong brine mixture. They should be rinsed well and any flesh and white pith removed.