Rating: 4 stars
8 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

A home take on traditionally prepared North African lamb.

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Recipe Summary

cook:
20 mins
additional:
1 hr
total:
1 hr 50 mins
prep:
30 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine rosemary, mint, chile pepper, garlic, the juice from 2 of the limes, 2 tablespoons of the olive oil, and salt and pepper to taste. Add the lamb and coat well with the marinade; marinate at least 1 hour and up to overnight in the refrigerator.

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  • Preheat oven to 350 degrees F (175 degrees C).

  • Combine the eggplant, red and yellow peppers, and onions with 3 tablespoons olive oil; toss to coat. Place vegetables on a large baking sheet in a single layer and roast until tender, about 20 minutes.

  • Heat 1 tablespoon olive oil in skillet over medium heat. Remove lamb from marinade (discard marinade); cook and stir until no longer pink, about 10 minutes.

  • Meanwhile, melt butter in a small saucepan over medium heat. Add couscous; stir briefly to coat well. Add water; cook and stir until just boiling. Cover; set aside until all the water is absorbed, about 10 minutes. Fluff couscous with a fork, and stir in the juice of 1 lime.

  • Serve lamb and vegetables over couscous.

Nutrition Facts

1216 calories; protein 47.3g; carbohydrates 135.8g; fat 54.5g; cholesterol 95.6mg; sodium 85.7mg. Full Nutrition
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