Roast Moroccan Lamb With Couscous and Harissa Sauce
PREPARATION TIME 1 hour, plus marinating time COOKING TIME 30 minutes SERVES 4
• 2 cannons of lamb, about 350g FOR THE MARINADE • 200ml olive oil • juice of 1⁄2 lemon • 1 onion, finely chopped • 3 tbsp chopped parsley and mint • 5 tbsp chopped coriander • 11⁄2 tsp ground cumin • 1 tsp paprika, sea salt, black pepper FOR THE COUSCOUS • 100g medium grain couscous • 6 dried apricots, chopped • 50g golden sultanas • 25g salted butter • 25g of flaked almonds and pistachios • 200ml chicken stock • 20g mint and coriander, both chopped • 200g can chickpeas • 1⁄2 tsp ground cinnamon FOR THE HARISSA SAUCE • 3 tbsp rose harissa paste • 2 tbsp plain yogurt
1. Combine all the marinade ingredients, pour over the lamb and set aside for at least 2 hours. 2. Place the couscous, apricots, and sultanas in a bowl. Add the butter and pour over the chicken stock. Cover with cling film and set aside for 10 mins. 3. Toast the almonds in a dry pan until golden, add the mint and coriander. 4. Fluff the couscous with a fork, add half the chickpeas and stir. Add the almonds, herbs and pistachios and mix. Add the cinnamon and season. 5. For the harissa sauce, mix the harissa paste with yogurt and warm in a pan over a low heat. Cook the lamb for 8-10 mins in a frying pan. Remove, cover with foil and set aside for 5 mins. Divide the couscous and place slices of lamb and a spoonful of the sauce alongside.