Moroccan lamb with lemon couscous
- October 2008
- 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
- 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.
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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