Butterflied Lamb with Fragrant Moroccan Couscous



  • 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.

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