![Spicy lamb with lemon couscous](https://www.allysongofton.co.nz/content/recipes/1579.jpg?width=320&height=479&fit=bounds)
Delve into the sensual flavours of Moroccan cuisine with this recipe, which is delicious followed by my recipe for Citrus Fruit Salad with Almond Yoghurt.
Ingredients
- 2 mini lamb roasts
- 2 tsp minced fresh garlic
- 2 tsp ground coriander, cumin , paprika
- 1 tsp each cayenne, black pepper, brown sugar
- 50 grams butter
- 8 fresh dates, stoned
- 1 lemon, quartered
Method
- Trim the lamb roasts of any excess fat. Cut 2-3 deep slashes on top of the mini roasts. Mix together all the remaining ingredients and spread over the lamb. Cover and marinate for 30 minutes.
- Roast at 200 degrees Celsius for 15-18 minutes. When pierced the juices should run clear. If they are still bloody, cook a little longer. Allow the mini roasts to rest for about 8 minutes before carving. Serve with the Lemon Couscous, fresh dates, lemon wedges and any juices remaining in the pan.
Lemon Couscous
- Pour 2 cups hot chicken stock over 2 cups of instant couscous. Stir in a pinch salt and allow to stand for 10 minutes. Fluff with a fork and add a dash olive oil, the grated rind one lemon and a handful pistachio nuts or toasted almonds.
Cooks Tips
Squeeze the lemon juice over the lamb just before eating. It adds a wonderful flavour.
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