Moroccan Lamb Traybake
User Reviews
5
4 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
30 mins
-
Total Time
45 mins
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Servings
4 people
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Calories
752 kcal
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Course
Main Course
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Cuisine
Moroccan, North African
Moroccan Lamb Traybake
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This Moroccan Lamb Traybake is a show stopping main that takes less than 45 minutes to make and only uses one pan! Perfect for a stress-free dinner party but easy peasy enough to make on a weeknight.
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Ingredients
Traybake
- 500 g butternut squash (roughly half a large squash), chopped into thick slices
- 1 red pepper sliced
- 1 eggplant chopped into thick slices, small
- 1 red onion chopped into 8 wedges, large
- 8 garlic skin on but well bashed (optional, cloves
- 1 tablespoon olive oil
- salt
- black pepper
- 8 lamb chops roughly 100g / 3½ ounces each, organic
Marinade
- lemon juice of half
- 1 tablespoon harissa paste (Be careful – harissa pastes can vary in heat levels!)
- 1 tablespoon honey
- 1 tablespoon olive oil
- salt
- black pepper
Couscous
- 200 g wholewheat couscous (or normal couscous, or bulgur wheat)
- 400 ml water boiling
- salt
- black pepper
Garnish
- 1 tablespoon dried rose petals (I used Tesco Ingredients Rose Petals)
- 25 g pistachio kernels roughly chopped
- 2 tablespoons flat leaf parsley roughly chopped
- 2 tablespoons Coriander roughly chopped, fresh
Instructions
- Preheat your oven to 220C / 200C fan / gas mark 7 / 425F and prepare your veg.
- Put the butternut squash, aubergine, pepper, onion and garlic (if using) in a roasting tray and add a tablespoon of olive oil, plus some salt and pepper. Toss the veggies in the oil and then put the tray in the preheated oven for 15 minutes.
- Meanwhile mix together the marinade ingredients and add the lamb. Turn the lamb in the marinade to ensure it is thoroughly coated and leave for 10 minutes (do this earlier and marinade for longer if you can).
- When the veggies have been roasting for 15 minutes, remove them from the oven and give them a stir. Arrange the lamb on top and tip over all of the marinade.
- Cook for a further 15 minutes and then remove from the oven and allow to stand for 5 minutes.
- While the traybake is cooking, prepare the couscous. Weigh out the couscous into a large bowl, add salt and pepper to taste (I do about 10 twists each) and then pour over the boiling water. Cover with a plate and leave to stand for 10 minutes. Fluff with a fork.
- Finally prepare the garnish by mixing together the garnish ingredients.
- To serve, tip the couscous out onto a large serving platter, arrange the veggies and then the lamb on top and scatter over the garnish. Enjoy with a good bottle of red or rose wine!
Notes
- Not suitable for freezing. (Except the cooked lamb chops, which ARE suitable for freezing.)
- Nutrition information is approximate and meant as a guideline only.
Nutrition Information
Show Details
Calories
752kcal
(38%)
Carbohydrates
76g
(25%)
Protein
61g
(122%)
Fat
25g
(38%)
Saturated Fat
7g
(35%)
Cholesterol
151mg
(50%)
Sodium
180mg
(8%)
Potassium
1548mg
(33%)
Fiber
12g
(48%)
Sugar
16g
(32%)
Vitamin A
14479IU
(290%)
Vitamin C
75mg
(83%)
Calcium
137mg
(14%)
Iron
8mg
(44%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 752 kcal
% Daily Value*
| Calories | 752kcal | 38% |
| Carbohydrates | 76g | 25% |
| Protein | 61g | 122% |
| Fat | 25g | 38% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 151mg | 50% |
| Sodium | 180mg | 8% |
| Potassium | 1548mg | 33% |
| Fiber | 12g | 48% |
| Sugar | 16g | 32% |
| Vitamin A | 14479IU | 290% |
| Vitamin C | 75mg | 83% |
| Calcium | 137mg | 14% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
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