Moroccan Style Lamb with Couscous, Roasted Vegetables and Red Pepper Dressing

11:30 am on 12 September 2011

(Serves 4)

Ingredients

  • 4 boneless lamb rumps (substitute loin or rack of lamb if preferred or else a whole butterflied leg of lamb if cooking for a crowd).
  • 1 Tbsp oil
  • 1-2tsp Moroccan seasoning

Salad

  • 2 peppers halved with seeds removed and quartered
  • 2 courgettes diagonally sliced
  • 2 medium sized red onions, peeled, halved and cut into 6 wedges
  • 2 Tbsp olive oil
  • Salt and freshly ground black pepper
  • 2 tsp balsamic vinegar

Method

Massage lamb rump with oil and Moroccan seasoning.  Preheat oven 200ºC and oven roast lamb rumps approximately 8 minutes.  Remove, leave to rest.

Toss vegetables in olive oil, salt and freshly ground black pepper.

I always keep my vegetables separate as I find the courgettes take less time as opposed to the red onion which takes longer.

Preheat oven 200ºC and oven roast vegetables 10-15 minutes.  Remove from oven and drizzle with balsamic vinegar.

To Serve

Pile Couscous Salad onto platter – spoon over roasted vegetables.  Slice lamb and place over vegetables – serve Roasted Red Pepper Dressing separately.

If substituting other cuts of lamb,preheat oven 200ºC and the following are approximate cooking times:
Loin of lamb:  Seal in a hot pan and oven roast 4-6 minutes.
Rack of lamb: Seal in a hot pan and oven roast 18-20 minutes.
Butterflied leg of lamb: Seal in a hot pan and oven roast 25-30 minutes.

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