Roast Moroccan Lamb With Cous­cous and Harissa Sauce

PREPA­RA­TION TIME 1 hour, plus marinating time COOK­ING TIME 30 min­utes SERVES 4

No. 1 Magazine - - FRONT PAGE -

IN­GRE­DI­ENTS

• 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

METHOD

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.

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