09 November 2011

Recipe: Moroccan Lamb & Couscous

I am a big fan of lamb. Given the choice of a roast, I'd always choose lamb first. But it's still a bit of a treat for us to eat lamb mid-week, and this dish is one of our favourite ways to cook lamb that the boys will happily devour too.

So without further ado:

Cooking the Lamb
Take lamb chops (we used 2 large chops for the four of us) and sprinkle rosemary, olive oil, salt and pepper over the chops and wrap well in tin foil to keep juices in.


Cook low and slow, we cook ours for an hour and a half at 150 degrees.


For fun we also added some roasted garlic in this time.

Veges
Stir fry a selection of veges (we used broccoli, courgette, capsicum, onion and corn) in a wok.



Cooking the Couscous
Couscous
1 slightly overfull cup of water
Chicken stock cube
1 tsp cumin
1/2 tsp turmeric
1 tsp cinnamon
Pinenuts
Sultanas/dried apricots

In a pot, bring to the boil the water, with the stock cube, cumin, turmeric and cinnamon, and either dried apricots or sultanas.



Once bubbling, add the couscous in and turn off heat immediately. Stir just enough to coat the couscous and put a lid on the pot.

Heat a separate pan till hot, and throw in a handful of pinenuts. Cook until just brown and then add to the veges in the wok.



Once you can see the couscous has soaked up the water, take the lid off and fluff up with a fork then add to the vege mixture, and dish up.



Cut up the lamb into bite-size pieces and add on top of the couscous.



Also goes great drizzled with some smoked hickory sauce.





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