Roast lamb with vegetables and couscous
2 medium, thickly sliced
1 medium, cut into 12 wedges
Mini round pork roast
520 g, (buy 2 x 370g roasts), trimmed, halved lengthways
1 cup(s), (250ml)
⅔ cup(s), (200g)
1 x 3 second spray(s)
- Preheat oven to 200°C or 180°C fan-forced. Line a large baking tray with baking paper. Arrange capsicum and onion on prepared tray. Place lamb on top of vegetables and lightly spray with oil. Bake for 20 minutes or until cooked to your liking. Transfer lamb to a plate. Cover lamb with foil and set aside to rest for 5 minutes before slicing thinly. Return vegetables to oven and bake for 5 minutes.
- Meanwhile, place stock in a medium saucepan and bring to the boil over high heat. Remove from heat. Stir in couscous. Cover and set aside for 5 minutes or until liquid has absorbed. Scrape with a fork to separate the grains.
- Serve lamb with vegetables, couscous and hummus.