Using the lovely lemons off our tree, we’ve come up with another super easy, tasty lamb special. Moroccan lamb with herb and lemon couscous … yum! Check out the recipe below.
Moroccan lamb—serves 2
This is a really versatile dish and you can use lamb cutlets, steaks, or even a rack or leg of lamb. Although there seems to be a lot of ingredients, this is a really easy recipe. We used cutlets, but if you’re using a rack and leg of lamb you can either slow cook in the slow cooker or your oven, or even on the BBQ or spit. And, if you to go all out with the Moroccan theme, cook it in a Tajine—one you can cook and serve in would be really impressive!
What you need: 6 lamb cutlets (three per person), ½ small red capsicum thinly sliced, and extra virgin olive oil for cooking. Spice mix: 1 teaspoon each of ground cumin, ginger, and salt, ¾ teaspoon black pepper, ½ teaspoon each of ground cinnamon, coriander, cayenne, and allspice, and ¼ teaspoon of ground cloves. Couscous: ½ onion finely chopped, 1 tablespoon extra-virgin olive oil, 1 small garlic clove finely chopped, ½ cup water, ½ cup vegetable stock, ¾ cup couscous, 1 cup of finely chopped parsley, mint, and basil (together), ½ tablespoon fresh lemon juice and a little zest for decoration.
What you do: Mix together all the spices using a mini whisk—the type you use to whisk salad dressing or hot chocolate—until well blended, and rub over the cutlets. If you’re cooking a large rack or leg you will need to double the quantity. Heat the extra-virgin oil in a heavy frypan or skillet and sauté the capsicum. Add the lamb and cook to your preference.
Couscous: Cook the onion in ½ tablespoon extra-virgin oil until soft, about three minutes; add the garlic and cook for about 30 seconds stirring constantly. Add the water and stock and bring to the boil. Stir in the couscous, cover and remove from heat. Let the couscous stand for about 5 minutes, then fluff with a fork and stir in the herbs, remaining ½ tablespoon of oil, and salt and pepper to taste. Decorate with a bit of lemon zest and small sprig of parsley. Enjoy!