Moroccan Rubbed Leg of Lamb with Couscous


For the Leg of Lamb

  • 1 leg Canterbury lamb
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 1 tsp paprika
  • 1 tsp ginger
  • 1 tsp cinnamon
  • ½ tsp black pepper
  • ½ tsp turmeric
  • ¼ tsp chilli flakes
  • ¼ tsp ground nutmeg
  • 2 tsp salt
  • 2 tbsp oil

Mix all ingredients except the salt together in a pestle and mortar or spice grinder and rub over the lamb.  Leave for at least a couple of hours or overnight. 

Preheat oven to 180°C.

Place the lamb into a roasting tray and sprinkle with the salt and oil.  Put into the oven and roast for approx 1½ hours or until cooked to your liking.  Remove from the oven and rest covered for at least 20 minutes before carving.

For the Couscous

  • 2 cups chicken stock
  • 4 tbsp neutral flavoured oil
  • 2 cups couscous
  • 1 onion, diced
  • ½ tsp ground cinnamon
  • ¼ tsp ground coriander
  • ¼ tsp ground cumin
  • 1 tsp turmeric
  • 2 red and yellow peppers, roasted, deseeded, peeled & chopped
  • 1 tin chickpeas
  • Flesh of 1 preserved lemon
  • Juice of half a lemon
  • 1 tbsp fresh mint, chopped
  • 1 tbsp fresh parsley, chopped
  • Salt and freshly ground black pepper

Bring the stock to the boil in a saucepan.  In a mixing bowl add the couscous, pour over the hot stock and mix in two tablespoons of oil. Mix well and then cover and leave to steam for 10 minutes.

In a pan, heat the remaining two tablespoons of oil and add the onion and spices and cook for a few minutes until softened but not browned. When the couscous is soft add all remaining ingredients and fork through carefully to mix.  Taste and season with salt and pepper.

Minted Yoghurt Sauce

  • 1 cup Greek style yoghurt with honey
  • 2 tbsp fresh mint, chopped
  • Zest and juice of a lemon
  • Salt and freshly ground black pepper

Mix all ingredients together and keep refrigerated until required.

To Plate and Serve

Place a spoonful of couscous into the centre of each plate.  Slice the lamb and place on top of the couscous and drizzle with the minted yoghurt sauce.

Serves 6–8

recipe courtesy of Lou Bentley, Akaroa Cooking School

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