Ingredients 4 Servings
- 1 small leg of lamb, deboned and butterflied
- 1 tablespoon Moroccan Stir-In Seasoning
- 1 teaspoon Gourmet Garden Gourmet Garden Garlic Cold Blended Paste, Cold Blended Paste
- 1/4 teaspoon ground tumeric powder
- 150 grams sweet potato, cubed
- 1 courgette, thinly sliced
- 180 grams couscous
- 1 small Onion, finely diced
- 240 millilitres boiling hot chicken or vegetable stock
- 1 lime, zested and juiced
- 1 teaspoon Moroccan Stir-In Seasoning
- 2 teaspoon olive oil
- 75 grams Green pepper, thinly sliced
- salt
NUTRITION INFORMATION
(per Serving)Nutrition information coming soon.
Preparation
- 1 Preheat the oven to 200�C. For the lamb, combine the Moroccan seasoning, Gourmet Garden Garlic, tumeric and salt then spread over lamb and marinate for 20 minutes.
- 2 Place the marinated, butterflied lamb skin slide up into the oven. Once in, switch oven onto grill heat and cook hot and fast for 5 minutes, then return back to oven. Let it continue to cook for another 15-20 minutes, depending on the size of the lamb.
- 3 For the couscous, grill sweet potatoes and green pepper in a non-stick pan. Once cooked, set aside.
- 4 Place couscous and stock into a bowl. Once the mixture is cooling, fluff with a fork to separate the couscous. Once cooled and the couscous has softened, add the remaining ingredients. Serve with lamb.
