Chermoula Spiced Lamb Shoulder with Orange & Mint Couscous Salad
Enjoy the taste of spring with our show-stopping chermoula spiced lamb recipe!
Adding the orange and mint couscous salad makes it a deliciously simple meal to be shared with company.
Recipe by GH Nutrition.
Ingredients
2kg leg of lamb
1/4 cup extra-virgin olive oil
Large sweet potato, skin on, halved and cut into half-moons
2 carrots, skin on, halved and cut into half-moons
2 tbsp extra-virgin olive oil, to drizzle over vegetables
2 x 400g cans chickpeas, drained, rinsed
70g chermoula spice
Mint & Couscous Salad:
400g couscous
2 tbsp extra-virgin olive oil, for the couscous
400ml boiling water
4 oranges
1/4 cup extra-virgin olive oil, for the salad
2 + 1/2 tbsp caramelised balsamic vinegar
1/2 tsp ground cinnamon
3/4 cup finely chopped dates
1/2 cup slivered almonds, toasted
1/2 bunch fresh mint, leaves picked, to serve
Equipment
Large Roasting Pan
Recipe
Pre-heat oven to 180 degrees Celsius. Place lamb in a large roasting pan, drizzle over olive- oil and rub 3/4 of the chermoula seasoning all over to coat. Roast in the oven for 2.5 hours.
With 1 hour remaining for the lamb, add the sweet potato and carrots to the pan and drizzle over olive oil and the remaining seasoning. Toss to coat. With 5 minutes remaining, add the chickpeas to the roasted vegetables to warm through. Once cooked, take out of the oven, cover the lamb in foil and let rest for 10 minutes before carving.
While the lamb is cooking, begin the couscous. Add the couscous, oil and water in a bowl. Stir and cover with foil and stand for 2 minutes. When the liquid is absorbed, fluff with a fork.
Meanwhile, for the mint and orange salad, juice 1 orange. Peel and cut remaining oranges into 1cm pieces. Combine with juice and all remaining ingredients, and season with sea salt and cracked black pepper. Refrigerate until ready to use. When ready to serve, add to couscous and stir to combine. Top with mint leaves.
Transfer lamb to a large serving bowl. Arrange sweet potato and chickpeas in a bowl. Serve with the mint and orange couscous salad.
