Moroccan Roasted Lamb with Pomegranate and Roasted Vegetable Couscous

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2 people
Meal course
Posted by
Posted on
2 .
To serve
1/2 small
White onion - peeled and roughly chopped
2 whole
Garlic clove - peeled and finely chopped
1 tsp
Ground cumin
1 tsp
Ground coriander
1 tsp
Smoked paprika
1/2 tsp
Ground cinnamon
1/4 tsp
Ground ginger
2 tbsp
Olive oil
1 tsp
Worcestershire Sauce
1/2 tsp
Chilli flakes
1 tsp
Mint sauce
500 grams
Lamb shoulder
120 grams
Cous cous
2 Portions
Roasted vegetables
2 tbsp
Pomegranate seeds
2 Portions
Mixed leaves
2 tbsp
Moroccan Roasted Lamb with Pomegranate and Roasted Vegetable Couscous

I have plenty of houmous recipes that will be delicious with this recipe, please check them out – they are so easy to make and are far more delicious than shop bought!:

Sundried tomato houmous

Minty pea houmous

Carrot and ginger houmous

Beetroot houmous

Caramelised onion houmous

  1. Blend together all the lamb marinade into a paste and coat the lamb in it. Leave to marinade for at least an hour, but as long as possible.
  2. Preheat the oven to 180’C and roast the lamb for 45 minutes. Remove from the oven, scoop off any of the excess marinade and leave to stand for 15 minutes before carving.
  3. With the remaining lamb marinade, mix it with the amount hot water that you will need to make up your couscous to make a stock.
  4. Make up the couscous according to the pack instruction, with the lamb stock. Mix in some roasted vegetables, pomegranate seeds and fresh herbs to your taste.
  5. Carve the lamb and serve with couscous, salad and hummus (I have loads of hummus recipes so please check them out)

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