Roast Leg Of Lamb With Eggplant Couscous Salad
This succulent roast leg of lamb is inspired by Moroccan cuisine. Before putting it in the oven, coat the leg of lamb with a marinade made of Moroccan mixed spices (ras el hanout).
Moroccan spice mix (ras el hanout) is a spice mix from North Africa, composed of as many as 100 different spices, among which common spices are cinnamon, nutmeg, coriander, ginger, pepper, chili, caraway, cumin, turmeric With cloves.
The spices used in daily cooking in many families are often prepared by themselves. So any recipe that contains mixed spices (ras el hanout) will taste different, depending on the combination of spices.
In this recipe, we use a ready-made spice combination, and then put the leg of lamb on a fruity base covered with tomatoes, dates, and dried apricots, and pair it with a couscous salad with eggplant and mint.
In difficulty 👍
- 50 minutes to prepare
- 220 minutes baking time
- 0 minutes standing time
- Number of people: 4
- 1 leg of lamb
- 1 eggplant
- 200 g couscous
- 400 carrots
- 3 onions
- 4 cloves garlic
- 100 g dates
- 100 g dried apricots
- 20 g honey
- Harissa Hot Sauce
- Moroccan Spices
- 1 teaspoon salt
- 1 canned crushed tomatoes
- 100 ml olive oil
- 50 g pine nuts
- 1 lemon
- Olive oil (for frying)
- Mint (for garnish)
Chopping board knife peeler garlic press bowl (small) kitchen paper towel oven large pot (with lid) clip bakeware baking paper bowl (large) saucepan grater juicer
Nutrition per serving
Protein 108 g
Fat 109 g
Carbohydrates 119 g
Cooking steps 1/6: Roast Leg Of Lamb With Eggplant Couscous Salad
- 400 carrots 3 onions 4 cloves garlic 1 eggplant 100 g dates 100 g dried apricots
- Chopping board knife peeler garlic press
Peel the carrots and cut off the ends. Peel the onion and garlic. Use a garlic press to squeeze out the garlic paste and cut all four onions. Dice eggplant and sprinkle with salt. Dice the dates and dried apricots.
Cooking steps 2/6
- 1 lamb leg 20 g honey harissa sauce 1 teaspoon salt
- Bowl (small) kitchen tissue
Preheat the oven to 160°C. Pat the leg of lamb lightly with a kitchen towel. In a small bowl, add honey, harissa, Moroccan mixed spices, and salt, and mix well. Spread the mixed sauce evenly on each side of the leg of lamb.
Cooking steps 3/6
- 1 canned crushed tomatoes in olive oil (for frying)
- Big pot (with lid) clip for oven
Pour olive oil into a large oven-friendly pot, and fry the leg of lamb over medium-high heat.
Take out the leg of lamb, add canned crushed tomatoes, garlic, onions, dates, and dried apricots. Spread the leg of lamb on top of the ingredients, cover it, and put it in the oven. Bake at 160°C for about 3 hours.
Cooking steps 4/6
- 50 ml olive oil 50 g pine nuts
- Baking pan baking paper
At the same time, squeeze the salted eggplant out of excess water and place it on a baking sheet lined with baking paper.
Drizzle with olive oil, put in the oven, and roast with the leg of lamb for 30 minutes. After roasting the leg of lamb for 2 hours, add the bone radish and pine nuts, and continue roasting for about 40 minutes.
Cooking steps 5/6
- 200 g couscous 50 ml olive oil 1 lemon salt
- Bowl (large) saucepan grater juicer
Make couscous (couscous) according to packaging instructions. After being cooked, mix with roasted eggplant, olive oil, minced lemon zest, and lemon juice. Season with salt and taste the saltiness. Keep the dishes warm.
Cooking steps 6/6
- Mint (for garnish)
Put the roasted leg of lamb on the cutting board and cut it into pieces. Serve with eggplant couscous salad platter, garnish with mint, enjoy!