- 2kg (easy-carve) leg of lamb
- 1 1/2 tablespoons Moroccan seasoning
- 600g Qld blue pumpkin, cut into wedges
- 2 medium eggplant, cut into 3cm pieces
- 4 medium zucchini, cut into 4cm-thick slices
- 1/4 cup extra virgin olive oil
- 2 cups couscous
- 2 cups boiling water
- 1 1/2 cups roughly chopped mixed Fresh herbs (see note)
- Tamar Valley Greek Style Yoghurt, to serve
- Step 1Preheat oven to 200°C/180°C fan-forced. Place lamb in a greased roasting pan. Rub with seasoning. Roast for 20 minutes.
- Step 2Reduce oven temperature to 180°C/160°C fan-forced. Roast lamb for 1 hour for medium or until cooked to your liking. Meanwhile, place pumpkin, eggplant and zucchini in a large bowl. Drizzle with 2 tablespoons of oil. Season with salt and pepper. Toss to coat. Add vegetables to pan for the last 40 minutes of cooking. Remove lamb from oven. Cover loosely with foil. Stand for 15 minutes.
- Step 3Meanwhile, place couscous in a large heatproof bowl. Add boiling water and remaining oil. Cover. Stand 5 minutes. Stir with a fork to separate grains. Stir in mixed herbs.
- Step 4Carve half of the lamb. Serve lamb with half the roasted vegetables, half the couscous, and yoghurt. Cover and refrigerate remaining lamb, vegetables and couscous.
- High fibre
- High protein
- Low carb
- Lower gi
We used 1/2 bunch each of parsley, mint and coriander.
Serves 4 with leftovers. Use leftovers to make the Moroccan couscous salad for dinner tomorrow night (see related recipe).
Leftovers tip: You can keep leftovers in the fridge for up to 3 days. Store in airtight containers or snap-lock bags.
- Author: Lucy Nunes
- Image credit: Rob Palmer
- Publication: Super Food Ideas