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Morrocan spiced lamb mini roast with minted cous cous

Ingredients

  • 900g breast of lamb, boned
  • 2 tsp dried mint
  • 1 chilli, deseeded and finely chopped
  • ½ tsp ground cinnamon
  • For the cous cous
  • 150g cous cous
  • 200ml boiling vegetable stock
  • 1 tbsp olive oil
  • 1 small red onion, peeled and finely chopped
  • 2 cloves of garlic, peeled and crushed
  • 25g pinenuts
  • 50g dried apricots, finely chopped
  • 1 tbsp fresh mint, chopped
  • 1 tbsp fresh parlsey chopped

Method

  1. Preheat the oven to 350F/180C/Gas 4.
  2. Lay out the lamb breast (skin side down) onto a clean board or work surface and sprinkle the mint, chopped chilli and cinnamon over the surface and roll up, secure with string then lift into a roasting tin. Cover loosely with foil, roast for 1 hour then remove the foil and cook for a further 30 minutes until the lamb is cooked through.
  3. 30 minutes before the lamb has finished cooking, place the cous cous into a mixing bowl and pour the boiling vegetable stock over. Cover tightly with cling film and leave to stand for 15 minutes so the grains absorb the stock, then fluff up the grains with a fork.
  4. Heat the olive oil in a pan and add the onion and garlic, cook over a low heat for 5 minutes until the onions soften but don’t brown. Toss in the cous cous, pinenuts and apricots and stir fry for 5 minutes to heat through thoroughly. Toss in the mint and parsley. Serve the cous cous with slices of the Morrocan lamb breast.
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2 Serves 2 people
25 Preparation time of 25 mins
90 Cooktime for 90 mins
530
Calories
27%
6.7g
Sugar
7.4%
25.6g
Fat
37%
8.5g
Saturate
43%
0.5g
Salt
8.3%
of your Guideline Daily Amount (GDA)

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