Tuesday, 29 March 2016

Moroccan-Spiced Lamb with Roasted Vegetable Salad

I reckon autumn is the greatest season ever
What is not to like? The weather turns cooler, the trees look colorful and pretty, more time to get cozy 
with your loved ones, more excuse for hot drinks and best of all, fall clothes look great on everyone!
 When it comes to food, it's hard not to fall for all the wonderful flavours of the season.
This colourful, hearty salad has layers of flavoursome autumn ingredients that will make you beg for more.

1/3 cup olive oil
1 tsp grd ginger
1/2 tsp nutmeg
1 tsp grd coriander
1 clove
1/2 tsp cinnamon
1 tsp turmeric
1 tsp white pepper
1 tsp salt
2 garlic cloves, crushed
1 lemon, rind grated and juiced
1 kg butterflied lamb leg
1 red capsicum, thickly sliced
500g pumpkin, peeled and cut into pieces
1 red onion, cut into wedges
1 1/2 cups couscous  
400g can chickpeas, rinsed and drained
3 tbsp olive oil
3 tbsp lemon juice 
1 tsp salt
2 tbsp pine nuts, toasted
1/2 cup mint leaves
1/2 cup coriander leaves

*Preheat oven to 200C. Combine first 11 ingredients in a bowl and mix well. Place lamb in a glass bowl and pour the marinade over and leave for 20- 30 minutes.
*Place capsicum, onion and pumpkin on a lined tray drizzled with olive oil and roast for 30 minutes or until golden and tender.
*Heat frying pan over medium-high heat and cook the lamb until browned all over. Place lamb in a roasting rack and roast for 20 minutes. Set aside to rest and slice thinly.
*Place couscous in a large bowl and pour over 1 1/2 cups of boiling water. Set aside for 5 minutes and use fork to separate.
*Place couscous on a large platter. Arrange roasted vegetables and chickpeas on top. Mix the olive oil, lemon juice and salt and pour over the salad. Top with sliced lamb, min, coriander and pine nuts. Drizzle with sweet vinegar (optional).

Recipe by Curtis Stone (Coles magazine)

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