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Roast leg of lamb with eggplant couscous

Based on 8 ratings
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Difficulty

Medium 👍
50
min.
Preparation
220
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
lamb leg
eggplant
200 g couscous
400 carrots
onions
4 cloves garlic
100 g pitted dates
100 g dried apricots
20 g honey
harissa
ras el hanout
1 tsp salt
canned crushed tomato
100 ml olive oil
50 g pine nuts
lemon
salt
olive oil (for frying)
mint (for garnish)
Metric
Imperial

Utensils

  • cutting board
  • knife
  • peeler
  • garlic press
  • bowl (small)
  • paper towels
  • large ovenproof pot with lid
  • tongs
  • baking sheet
  • parchment paper
  • bowl (large)
  • pot
  • fine grater
  • citrus press

Nutrition per serving

Cal
1864
Protein
108 g
Fat
109 g
Carb
119 g
  • Step 1/6

    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.
    • 400 carrots
    • onions
    • 4 cloves garlic
    • eggplant
    • 100 g pitted dates
    • 100 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

    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.
    • lamb leg
    • 20 g honey
    • harissa
    • 1 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

    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.
    • 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

    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.
    • 50 ml olive oil
    • 50 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

    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.
    • 200 g couscous
    • 50 ml olive oil
    • 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

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

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