Moroccan roasted leg of lamb Recipe • Wiki Recipes

Author: Lucy Nunes
Image credit: Rob Palmer
Publication: Super Food Ideas

Here’s a super-smart dish that keeps on giving — a delicious meal one night, with leftovers and a recipe for the next night.

Step 1
Preheat oven to 200°C/180°C fan-forced. Place lamb in a greased roasting pan. Rub with seasoning. Roast for 20 minutes.
Step 2
Reduce 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 3
Meanwhile, 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 4
Carve half of the lamb. Serve lamb with half the roasted vegetables, half the couscous, and yoghurt. Cover and refrigerate remaining lamb, vegetables and couscous.

All nutrition values are per serve

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.

Moroccan roasted leg of lamb