Moroccan lamb with lemon couscous
- Published: 30 Sep 08
- Updated: 18 Mar 24
Just 20 minutes stands between you and this Moroccan-style lamb served with couscous.
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Serves 4
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Hands on time 20 mins, plus marinating
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Ingredients
- 1 tbsp cumin seeds
- 2 tsp coriander seeds
- 1 tsp chilli flakes
- Pinch of ground cinnamon
- 3 tbsp olive oil
- 100ml natural yogurt
- 2 (100-150g each) lamb neck fillets
- 2 courgettes, sliced into ribbons
- ½ chicken stock cube
- 250g couscous
- Knob of butter
- Pared zest and juice of 1 lemon, plus lemon wedges, to serve
- 2 tbsp chopped fresh coriander
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Method
- Crush the spices with some salt and pepper. Put in a bowl and mix with 1 tablespoon oil and the yogurt. Add the lamb, turn to coat, then marinate for at least 15-20 minutes or overnight in the fridge.
- Preheat the oven to 200°C/fan180°C/gas 6. Heat 1 tablespoon oil and fry the lamb for 5 minutes, until browned. Transfer to a tin and roast for 10-12 minutes, until cooked but still pink. Remove and cover with foil.
- Meanwhile, toss the courgettes in the remaining oil. Heat a griddle pan and cook the courgettes, in batches, for 1 minute each side. Dissolve the stock cube in 250ml boiling water, then pour over the couscous. Add the butter and zest, fork through and cover with cling film for 5 minutes.
- Fluff up the couscous, then stir in the juice, courgettes, coriander and seasoning. Slice the lamb and serve with couscous and lemon wedges.
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- Recipe from October 2008 Issue
Nutrition
Nutrition: per serving
- Calories
- 367kcals
- Fat
- 19.7g (6g saturated)
- Protein
- 17.2g
- Carbohydrates
- 35.9g (3.4g sugars)
- Salt
- 0.4g
delicious. tips
If you can’t get hold of lamb neck fillets, this recipe would also work well with chicken thigh fillets or pork tenderloin, cut into cubes.
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Easy to make, quick to prepare and delicious. We ate it with baby potatoes, boiled, then crushed roughly in the pan I cooked the meat in – very flavoursome