Marinated lamb served with a herby cous cous Recipe

Succulent pieces of lamb marinated in a combination of spices to give an Oriental flavour to this dish, served with a herby cous cous.

  • Preparation
  • Cooking time
  • Rest time
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(10 votes) 4.5/5

Les ingrédients

Pour people
  • Trimmed leg(s) of lamb : 2 kg
  • Curry powder : 2 g
  • Chinese 5 spices : 2 g
  • Ground ginger : 2 g
  • Cumin seed(s) : 3 g
  • Pickled lemon(s) : 1 whole
  • Olive oil : 10 ml
  • Couscous : 300 g
  • Water : 35 ml
  • Fresh coriander : 0.25 bunch
  • Flat leaf parsley : 0.5 bunch
  • Rocket : 100 g
  • Peanut oil : 2 ml
  • Fine salt : 6 pinch(es)
  • Freshly ground black pepper : 6 Turn


  • ETAPE 1

    Trim any fat from the lamb and cut into 50g chunks. Marinate the lamb pieces in the spices, olive oil and the diced preserved lemon.

  • ETAPE 2

    Roughly chop the fresh herbs and the rocket. Bring the water to the boil with a pinch of salt. Once boiling, add the chopped herbs and rocket.

  • ETAPE 3

    Blend so that you have a green liquid and then pour over the cous cous. Cover with cling film. After 5 minutes, add the peanut oil and break the cous cous up with a fork to get rid of any lumps. Set aside.

  • ETAPE 4

    Heat a frying pan or work to hot and add a drizzle of olive oil. Add the lamb to the pan and cook - turning frequently to ensure that it is coked on all sides. Season with salt and pepper.

  • ETAPE 5

    Serve the lamb on a bed of herby cous cous.

Chef's tip

«A perfect dish for barbeque season - adapt this recipe to make kebabs, leaving a little space between each piece of lamb to ensure it cooks right through.»

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