Recipe for a delicious Roast leg of lamb with eggplant couscous

Roast leg of lamb with eggplant couscous

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SERVINGS
4

INGREDIENTS

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

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

HOW TO MAKE IT

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.

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.

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.

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.

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.