Moroccan Lamb with Preserved Lemon Couscous

Moroccan Lamb with Preserved Lemon Couscous

4.5 2 ratings

Prep. 40 min

Total 4 h

8 portions

Ingredients

Spice Rub and Lamb

lemon
1
parsley, fresh leaves only
1 bunch
garlic cloves divided
16
ras el hanout
5 tbsp
salt
2 tsp
extra virgin olive oil
60 g
lamb leg, boneless (2.5 kg-3.5 kg)
1
1 lamb leg, bone in, (3.5 kg-4.5 kg)

Yoghurt Sauce

cilantro, fresh
½ bunch
plain yoghurt
340 g
ras el hanout
1 - 2 tsp
honey
60 g

Preserved Lemon Couscous

couscous
395 g
preserved lemons
1 - 2
chicken stock
510 g
dried cherries
170 g
pine nuts
60 g
cilantro, fresh 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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