Roast Lamb with Moroccan Couscous

"Roast Lamb with Moroccan Couscous" draws inspiration from Moroccan cuisine. Moroccan cuisine is known for its bold flavors, aromatic spices, and use of ingredients like lamb, couscous, dried fruits, and nuts. The dish likely incorporates Moroccan spices and cooking techniques to create a flavorful roast lamb, accompanied by couscous cooked with various seasonings, vegetables, and possibly dried fruits or nuts.

Ingredients:

For Roast Lamb:

3 to 4 pounds (1.4 to 1.8 kg) bone-in leg of lamb

2 tablespoons olive oil

2 cloves garlic, minced

1 tablespoon ground cumin

1 tablespoon ground coriander

1 teaspoon ground paprika

1 teaspoon ground cinnamon

Salt and black pepper to taste

Juice of 1 lemon

Fresh mint leaves for garnish

For Moroccan Couscous:

1 1/2 cups (300g) couscous

1 3/4 cups (415ml) chicken or vegetable broth

1 tablespoon olive oil

1 teaspoon ground cumin

1 teaspoon ground coriander

1/2 teaspoon ground turmeric

1/2 teaspoon ground cinnamon

1/2 cup (75g) dried apricots, chopped

1/2 cup (75g) toasted almonds, chopped

Salt and black pepper to taste

Fresh cilantro leaves for garnish

Instructions:

For Roast Lamb:

- Preheat the oven to 350°F (175°C).

- In a small bowl, mix together the olive oil, minced garlic, ground cumin, ground coriander, ground paprika, ground cinnamon, salt, and black pepper.

- Rub the spice mixture all over the leg of lamb, coating it evenly.

- Place the lamb on a roasting rack in a baking pan. Squeeze the lemon juice over the lamb.

- Roast the lamb in the preheated oven for about 1.5 to 2 hours, or until the internal temperature reaches your desired level of doneness (145°F for medium-rare, 160°F for medium).

- Once cooked, remove the lamb from the oven and let it rest for about 15 minutes before carving.

- Garnish the carved lamb with fresh mint leaves before serving.

For Moroccan Couscous:

- In a medium saucepan, bring the chicken or vegetable broth to a boil.

- Place the couscous in a heatproof bowl and pour the boiling broth over it. Cover the bowl with a lid or plastic wrap and let it sit for about 5 minutes.

- Fluff the couscous with a fork to separate the grains.

- In a skillet, heat the olive oil over medium heat. Add the ground cumin, ground coriander, ground turmeric, and ground cinnamon. Sauté the spices for a minute until fragrant.

- Add the spiced oil mixture to the fluffed couscous and mix well to combine.

- Stir in the chopped dried apricots and toasted almonds. Season with salt and black pepper to taste.

- Garnish the couscous with fresh cilantro leaves before serving.

To Serve:

Plate the carved roast lamb alongside a portion of Moroccan couscous. Enjoy the aromatic flavors and delightful textures of this Roast Lamb with Moroccan Couscous dish!

Note: Cooking times may vary based on the size of the lamb and individual preferences for doneness. Use a meat thermometer to ensure proper cooking.