Butterflied Lamb with Fragrant Moroccan Couscous


Servings: 4


  • 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


(per Serving)

Nutrition information coming soon.


  • 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.