Moroccan lamb with roasted butternut couscous
A tempting new twist for lamb chops, full of fresh flavours, colour and crunch. Perfect for a healthy lunch with friends or light dinner.
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Serves: 4
Oven Temp: 200°C / Gas Mark 6Method
- Place the butternut squash cubes and red onion wedges into a medium bowl, add olive oil, coriander, cumin and mix until coated, transfer to an oven tray and roast in a hot oven for 15 minutes.
- Brush a char-grill pan with oil and heat. Grill the Halloumi cubes until golden.
- Meanwhile, place the couscous into a bowl, stir in hot chicken stock, cover the bowl with cling film and set aside for 10 minutes until the couscous absorbs the stock.
- Use a fork to fluff up the grains of couscous before mixing in the butternut squash and red onion, cubes of Halloumi, cranberries, parsley, salt, pepper and a little squeeze of lemon juice.
- Return the char-grill pan to the heat, brush the lamb cutlets with a little oil and sprinkle with Moroccan seasoning. Grill for 4 minutes on either side, remove from the heat, cover and rest for a few minutes.
- Arrange the couscous onto warm plates, top with lamb cutlets and sprinkle with rocket leaves before serving.
Ingredients
For the butternut squash couscous:
- 500 g Butternut squash peeled, cut into small cubes
- 1 Large red onon peeled and cut into wedges
- 2 tbsp Olive oil
- 1 tsp Ground coriander
- 1 tsp Ground cumin
- 300 g Couscous
- 400 ml Chicken stock
- 100 g Halloumi cut into small cubes
- 80 g Dried cranberries
- A handful of parsley chopped
- 1 Bag wild rocket leaves
- Pepper
- Squeeze of lemon juice
For the cutlets:
- 4 Large Northern Ireland Farm Quality Assured lamb cutlets
- 3 tsp of Moroccan seasoning
- 1 tsp Olive oil
