Roast leg of lamb with eggplant couscous

Step 1/ 6

• 200 carrots
• 1½ onions
• 2 cloves garlic
• ½ eggplant
• 50 g pitted dates
• 50 g dried apricots

• cutting board
• knife
• peeler
• garlic press

Trim and peel carrots. Peel onion and garlic. Press garlic with a garlic press and quarter the onions. Dice the eggplant and season with salt. Cube dates and apricots.

Step 2/ 6

• ½ lamb leg
• 10 g honey
• harissa
• ½ tsp salt

• bowl (small)
• paper towels

Preheat the oven to 160°C/325°F. Pat leg of lamb dry with paper towels. In a small bowl, mix honey, harissa, ras el hanout, and salt. Rub the leg of lamb all over with the spiced honey mixture.

Step 3/ 6

• ½ canned crushed tomato
• olive oil (for frying)

• large ovenproof pot with lid
• tongs

In a large ovenproof pot over medium-high heat, fry the leg of lamb with a little olive oil on all sides. Remove the leg of lamb and add the canned tomatoes, garlic, onions, dates, and apricots. Transfer leg of lamb on top, cover, and transfer to the oven. Let cook at 160°C/325°F for approx. 3 hr.

Step 4/ 6

• 25 ml olive oil
• 25 g pine nuts

• baking sheet
• parchment paper

In the meantime, squeeze the salted eggplant cubes to remove any excess liquids, and transfer to a parchment-lined baking sheet. Drizzle with olive oil and roast for approx. 30 min. in the oven, alongside the lamb leg. Add the carrots and pine nuts to the leg of lamb after 2 hrs. of roasting, let cook for approx. 40 min. more.

Step 5/ 6

• 100 g couscous
• 25 ml olive oil
• ½ lemon
• salt

• bowl (large)
• pot
• fine grater
• citrus press

Prepare couscous according to the package instructions. When cooked, mix with the roasted eggplant, olive oil, lemon zest and juice. Season with salt to taste and keep warm.

Step 6/ 6

• mint (for garnish)

Transfer leg of lamb to a cutting board and slice. Serve with eggplant couscous and garnish with mint. Enjoy!

Enjoy your meal!