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.

Preparation

15 minutes

Cooking

25 minutes

Serves

4

Oven Temp

200°C / Gas Mark 6

Ingredients

For the butternut squash couscous:
500g butternut squash, peeled, cut into small cubes
1 large red onion, peeled and cut into wedges
2 tablespoons olive oil
1 teaspoon ground coriander 
1 teaspoon ground cumin 
300g couscous
400ml chicken stock
100g Halloumi, cut into small cubes
80g 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 teaspoons of Moroccan seasoning
1 teaspoon olive oil

Method
  1. 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.
  2. Brush a char-grill pan with oil and heat. Grill the Halloumi cubes until golden.
  3. 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. 
  4. 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.
  5. 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.
  6. Arrange the couscous onto warm plates, top with lamb cutlets and sprinkle with rocket leaves before serving.

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