Home » Lamb Recipes » Moroccan lamb with roasted butternut couscous
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Equipment
- weighing scales
- Chopping board
- peeler
- Spoon
- knife
- mixing bowls
- measuring spoons
- mixing spoons
- Baking trays
- oven gloves
- Pastry brush
- tongs
- frying/char-grill pan
- measuring jug
- kettle
- fork
- Cling film
- Juicer
- Plates
- foil
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Ingredients
Lamb
- 4 Large Northern Ireland Farm Quality Assured lamb cutlets
- 3 x 5 ml (3 tsp) Moroccan seasoning
- 1 x 5 ml (1 tsp) Olive oil
Butternut squash couscous
- 500 g Butternut squash
- 1 Large red onion
- Handful of parsley
- 2 x 15 ml (2 tbsp) Olive oil
- 1 x 5 ml (1 tsp) Ground coriander
- 1 x 5 ml (1 tsp) Ground cumin
- 100 g Halloumi
- 300 g Couscous
- 400 ml Boiling water
- 1 x Chicken stock cube
- 80 g Dried cranberries
- Black pepper
- 1 Bag wild rocket leaves
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Method
- Preheat oven to 200°C/ gas mark 6.
Prepare the vegetables and herbs:
- Peel the butternut squash, cut in half and remove the seeds with a spoon. Cut into cubes;
- Peel and cut the onion into wedges;
- Chop the parsley.
Method
- Place the butternut squash and onion into a mixing bowl. Add the olive oil (leaving a small amount for the Halloumi), coriander and cumin and mix well until coated.
- Pour the butternut squash and onion mix onto a baking tray and roast for 15 minutes.
- Cut the halloumi into small cubes.
- Brush the frying/char-grill pan with the remaining oil and heat. Add the halloumi and cook until golden.
- Place the couscous in a bowl.
- Make up the stock with boiling water and pour over the couscous.
- Cover the bowl with cling film and set aside for 10 minutes until the couscous absorbs the stock.
- Remove the cling film from the couscous and fluff up using a fork. Add the cooked butternut squash and onion, halloumi, cranberries and parsley. Season with black pepper.
- Juice the lemon and pour over the couscous. Mix well.
- Return the frying/char-grill pan to the heat.
- Using a clean board (ideally red) brush the lamb cutlets with oil and sprinkle the Moroccan seasoning over the top.
- Add the lamb to the pan and cook for 4 minutes on each side until cooked thoroughly. Transfer to a plate and cover foil to rest for a few minutes.
- To serve, add the couscous to plates and top with the lamb and rocket leaves.
