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Moroccan Lamb with Preserved Lemon Couscous

Moroccan Lamb with Preserved Lemon Couscous
4.7 22 ratings
Prep. 40 min
Total 4 h
8 portions
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Ingredients

Spice Rub and Lamb
  • lemon
    1
  • parsley leaves only
    1 bunch
  • garlic cloves divided
    16
  • ras el hanout
    5 tbsp
  • salt
    2 tsp
  • extra virgin olive oil
    2 oz
  • leg of lamb, boneless (6-8 lb)
    1
    1 leg of lamb, bone in, (8-10 lb)
Yogurt Sauce
  • cilantro
    ½ bunch
  • plain yogurt
    12 oz
  • ras el hanout
    1 - 2 tsp
  • honey
    2 oz
Preserved Lemon Couscous
  • couscous
    14 oz
  • preserved lemons
    1 - 2
  • chicken stock
    18 oz
  • dried cherries
    6 oz
  • pine nuts
    2 oz
  • fresh cilantro, chopped plus extra to garnish
    ½ bunch

Difficulty

medium

Nutrition per 1 portion

Sodium 592 mg
Protein 71 g
Energy 3301 kJ / 789 kcal
Fat 25 g
Fibre 4 g
Saturated Fat 8 g
Carbohydrates 66 g

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