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Moroccan Lamb

Prep 10 minutes | Cook 20 minutes | Total 25 minutes

When cooking a roast lamb  on the weekend, make sure you deliberately cook extra (both lamb and also extra roast pumpkin). That way, during the week, you can have this delicious Moroccan Lamb salad on the table in less than ten minutes.

Your family and friends will enjoy the amazing flavours of this easy Moroccan inspired dish. The fruits and spices create a delicious combination that is sweet and tasty and not too spicy. Substitute prunes with dried apricots if you prefer.

A great dinner idea for using leftover lamb. But if you don’t have any leftover roast, you can cook up some lamb fillets or backstraps in less than 10 minutes. While the fillets are cooking and resting, you will be able to prepare the remaining ingredients in the recipe without adding any extra time to your preparation.

For a gluten-free option replace the couscous with quinoa. It takes a bit longer to cook, but is so good for you. Quinoa (pronounced keen-wah) is low in fat, high in protein and bursting with flavour. It has a nutty flavour with a slightly chewy texture and is being called the new ‘super grain’ because of its amazing health benefits.

Cook 1 cup of quinoa in 2 cups of stock, according to packet directions. Cook the harissa and prunes with the quinoa. When cooked perfectly, the quinoa will be slightly translucent, with a visible ‘tail’, which is actually part of the hull.

Moroccan Lamb

  • ½ butternut pumpkin, cubed (or leftovers)
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • 1½ cups chicken stock
  • 6 teaspoons harissa
  • 10 prunes, chopped
  • 1 cup couscous
  • 2 whole roasted red peppers, sliced
  • ½ red onion, finely sliced
  • 2 handfuls baby spinach leaves
  • 400 g cooked lamb, warm
  • 1 handful pine nuts, toasted
  • plain yoghurt to serve (optional)

  • Dressing
  • 3 tablespoons orange juice
  • 6 tablespoons olive oil
  • 2 tablespoons white condiment (white balsamic vinegar)

  • Serves 4
Preheat oven to 200C. Coat pumpkin cubes with oil (I like to put them in a plastic bag with the oil so they get coated evenly), place on a roasting tray and sprinkle with cumin. Roast for 20 minutes, until brown and cooked through.

Boil chicken stock in a saucepan. Remove from heat and add harissa, prunes and couscous. Mix then cover with lid for 5 minutes. If after 5 minutes the couscous is very dry, add a small amount of boiling water and cover for another few minutes.

In a salad bowl, mix the dressing ingredients, then add sliced capsicum, red onion, spinach leaves, roast pumpkin and warm lamb. Fluff the couscous with a fork and toss in the bowl with the vegetables and lamb. Mix gently.

Sprinkle with toasted pine nuts and serve topped with a spoonful of plain yoghurt.

2 Responses to “Moroccan Lamb”

  1. Sarndra November 2, 2015 at 4:01 am #

    I just made the Moroccan Lamb Salad and it was amazing! Straight from Summer Table to my table…yum!! Will be making again!!It was the first meal EVER and I mean EVER (other than junk food!) that my 8 year old son has gone back for thirds!!! BOTH kids are having it for their lunch tomorrow too, they loved it that much! It went a long way. And the app… what can I say… amazing!! I’m always in the car and my afternoons are spent watching kids sport and that is usually when I start to think about dinner. The app gives me access to all the recipes and is a quick and easy way to get the shopping sorted. Love it!! Sarndra, Auckland New Zealand

  2. birken November 4, 2015 at 11:39 pm #

    Loved this. So yum! Can’t wait to try it with quinoa. Thanks so much for the inspiration (something I have been lacking for a while).

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