I’ll just start this one off with that great Einstein quote that goes:
“Nothing will benefit health and increase the chances for survival of life on earth as the evolution to a vegetarian diet”
There, I said it! Now crack on an enjoy your lamb… but enjoy it rarely (because of the health risks associated to a diet high in red meat) and buy organic, free-range and local if possible (for the sake of the animal’s welfare, and that of the environment)*.
The Moroccan Style Cous Cous though will definitely save your health and save the planet you’re at it! And together (according to Tim and the kids) they’re a match made in heaven!
Ingredients for the Lamb:
600g Rolled Shoulder of lamb
1 large shallot
2 cloves garlic
1 sprig fresh rosemary
salt & pepper
olive oil
Method for 600g Lamb:
1. Pre-heat the oven to 220C.
2. Place the Lamb in a roasting tin with a sprinkling of salt & pepper and a few glugs of olive oil to coat.
3. Roast for 30 mins.
4. Turn down the heat after 30 mins to 180C, peel and chop the shallot, garlic & rosemary and add to the tin. Roast for a further 45mins.
5. The lamb should be a little pink when carved.
Ingredients for the cous cous:
100g cous cous
100g mixed pitted olives
1/2 tsp each of ground coriander, cinnamon, allspice & turmeric
1 large shallot
2 cloves garlic
2 tsp honey
large handful almonds
4 medjool dates
juice of 1 lemon
salt & pepper
olive oil
Method for the cous cous:
1. Add a couple of tablespoons of olive oil to a pan and heat.
2. Add the shallot and garlic to the pan and soften for around 10mins on a gentle heat.
3. Add the honey, spices and the lemon juice to the pan, and a little water if it’s too dry and the spices are sticking.
4. Add the chopped dates, whole pitted olives, salt & pepper and stir.
5. Add the cous cous and top with water. Stir as the cous cous absorbs water, and add more if necessary.
6. Finally, when the cous cous is soft, stir through the chopped fresh coriander.
Serve with the Roast Lamb! Or serve the cous cous alone (my style!)…
Enjoy…
