Moroccan lamb with roast carrot salad

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How to make Moroccan lamb with roast carrot salad

  • Yield : 4
  • Prep Time : 0:15
  • Cook Time : 0:45
  • Total Time : 1:00

Ingredients

  • 1 tablespoon Moroccan seasoning
  • 2 garlic cloves, crushed
  • 2 teaspoons orange rind
  • 1 tablespoon finely chopped fresh mint leaves
  • 2 1/2 tablespoons olive oil
  • 700g lamb leg mini roast, rosemary discarded
  • 3 carrots, peeled, cut into 1cm thick slices
  • 1 tablespoon honey
  • 2 tablespoons pistachio kernels, chopped
  • 1/3 cup couscous
  • 60g baby spinach
  • 2 tablespoons currants
  • 2 tablespoons Chickpea dip (see related recipe)
  • 1/3 cup orange juice

Method

  • Step 1 Combine seasoning, garlic, orange rind, mint and 2 tablespoons oil in a small bowl. Place lamb in a shallow glass or ceramic dish. Spoon over marinade. Rub to coat. Cover. Refrigerate overnight, if time permits.
  • Step 2 Preheat oven to 200C/180C fan-forced. Place lamb in a roasting pan. Roast for 15 minutes. Place carrot, honey and remaining oil in a bowl. Toss to coat. Arrange carrot around lamb. Roast for a further 15 minutes. Add pistachios. Roast for a further 15 minutes for medium or until cooked to your liking. Transfer carrot and pistachios to a bowl. Stand lamb, covered, for 5 minutes.
  • Step 3 Place couscous in a large heatproof bowl. Add 1/3 cup boiling water. Cover. Set aside for 5 minutes or until liquid has absorbed. Using a fork, fluff couscous to separate grains. Add carrot mixture, spinach and currants to couscous. Stir to combine.
  • Step 4 Combine chickpea dip and orange juice in a small bowl. Slice lamb. Serve lamb with salad and drizzled with chickpea dressing.

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