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Grilled lamb Moroccan style with couscous salad
Ingredients
- 2 whole lamb neck fillets
- 450g cous cous
- 575ml boiling water
- Juice of 3 lemons 300ml olive oil
- 1 red onion
- 1 yellow pepper
- Bunch of mint
- 2 tsp Hanbury Moroccan Salt
- 1 tsp harrisa
Marinade
- Large sprig rosemary
- Small bunch thyme
- 2 garlic cloves
- 2 tbsp olive oil
- 4 tbsp sunflower oil
- 3 tsp Hanbury Moroccan Salt
Instructions
- Prepare the marinade and pull the leaves off the rosemary and chop coarsely with the thyme.
- Slice the garlic. Mix the oils, brush the meat all over and rub with the Moroccan salt. Put in a dish and sprinkle over the herbs and garlic.
- Pour over the remaining oil and refrigerate overnight or for at least 8 hours turning from time to time. Allow to return to room temperature before cooking.
- Make the couscous and put in a large heat proof bowl and stir continuously while pouring in the boiling water. Stir for three mins until cool. Stir in the lemon juice, harissa and olive oil.
- Chop the onion and peppers into small dice and add to couscous. Coarsely chop the mint and add to the couscous. Grind the Moroccan salt and mix in. Refrigerate briefly (not too long) before serving.
- Re-heat the grilling pan or light the BBQ. Sear the drained meat all over then reduce the heat. Cook for 15 mins until pink and juicy in the centre. Leave to stand for 10 mins then carve into medallions.
- Leg, boned and butterflied, rack or fillet lamb can also be used (ensure that rack is roasted not grilled).
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