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    Moroccan-Inspired Roast Lamb With Beetroot Couscous

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    Moroccan-Inspired Roast Lamb With Beetroot Couscous
    Preparation time is 25minutes
    Cook time is 1hours 20minutes
    Total time is 1hours 45minutes
    Serve is for 8 people
    Estimated cost per serve is 6.61 dollar
    Difficulty level: 3 out of 4

    13 Ingredients

    • 2.40kilograms lamb leg roast
    • 2tablespoons extra virgin olive oil
    • 1tablespoons honey
    • 2tablespoons moroccan seasoning
    • 4 lemons
    • 1 cup couscous
    • 120grams baby spinach leaves
    • 450grams beetroot, diced, drained
    • 2/3 cup Greek-style yoghurt
    • 75grams feta, crumbed
    • 2tablespoons natural sliced almonds, toasted
    • 1/4 bunch mint, leaves picked
    • 1/4 bunch coriander, leaves picked

    Method

    Step 1 of 4

    Preheat oven to 200°C/180°C fan-forced. Place lamb in a large roasting pan. Pour 1 cup water into base of pan. Combine oil, honey and seasoning in a small bowl. Brush lamb with oil mixture. Bake for 20 minutes. Halve 3 lemons. Zest and juice remaining lemon.

    Step 2 of 4

    Reduce oven to 180°C/160°C fan-forced. Bake lamb for 1 hour for medium or until cooked to your liking, adding lemon halves to pan for last 30 minutes of cooking. Transfer to a plate, cover with foil and rest for 10 minutes.

    Step 3 of 4

    Meanwhile, place couscous in a heatproof bowl. Stir in 1 cup boiling water. Cover and stand for 5 minutes. Stir with a fork to separate grains. Stir in spinach and beetroot. Combine yoghurt, zest and lemon juice in a small bowl.

    Step 4 of 4

    Top lamb with feta, cranberries, almonds and herbs. Serve with couscous, lemon halves and yoghurt mixture.

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