Diced Lamb with Roasted Vegetables and Couscous

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"A home take on traditionally prepared North African lamb."

Ingredients

1 h 50 m {{adjustedServings}} servings 1216 cals
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Nutrition

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  • Calories:
  • 1216 kcal
  • 61%
  • Fat:
  • 54.5 g
  • 84%
  • Carbs:
  • 135.8g
  • 44%
  • Protein:
  • 47.3 g
  • 95%
  • Cholesterol:
  • 96 mg
  • 32%
  • Sodium:
  • 86 mg
  • 3%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. 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.
  4. 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.
  5. 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.
  6. Serve lamb and vegetables over couscous.
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  1. 7 Ratings

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I am a vegan but I got inspired. I made lime flavored quinoa, roasted the veggies and added basil and mushrooms and later added marinated tofu. I could have used the marinade listed here but I u...

I thought this recipe was DELICIOUS!! I made some slight modifications though: instead of a chili pepper, I added a milder Anaheim pepper, and I used 2 limes instead of the recommended 3. It cam...

I read this and thought it would be awesome but I was a little disappointed. The lamb marinade was awesome, but the roasted veggies did not work. It seemed as if the eggplant was not quite don...