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Moroccan spiced lamb with couscous, eggplant and preserved lemon & cucumber salsa

Method

  • Preheat oven to 180°C fan forced (200°C normal).
  • Slice the eggplant in half, salt well and set aside for 20 mins. Then remove any excess salt and roast for 10 mins.
  • To make the marinade, puree the cumin and coriander seeds with the paprika, ginger, garlic, chillies, 40 ml lemon juice, 200 ml oil, ½ tspn each salt and ground pepper and the water.
  • Then rub the marinade all over the lamb, cover with clingwrap and refrigerate overnight.
  • When ready, preheat oven to 200°C fan forced (220°C normal).
  • Seal the lamb on both sides on a preheated ridged grill (or BBQ). Then cook in the oven for 6-7 mins (for medium-rare) and allow to rest for a few minutes, before slicing.
  • To make the salsa, combine the cucumber, preserved lemon, minced garlic, shallots, coriander and parsley with the remaining lemon juice, 80 ml oil and seasonings. Set aside. 
  • Cook the couscous in seasoned stock (according to instructions on the packet).
  • At the same time, briefly cook the spinach in a wok (or non-stick pan).
  • Then cook the eggplant in a pan just to warm through and heat the veal reduction to form a sauce.
  • To serve, mound the spinach on individual plates and top with the eggplant, couscous and sliced lamb. Spoon the sauce over, top with a dollop of the salsa and garnish with a parsley sprig.
  • Richard Hannaby - Outrigger Restaurant, Hamilton Island

Ingredients

  • 60 gm eggplant
  • sea salt flakes
  • 45 gm cumin seeds
  • 45 gm coriander seeds
  • 25 gm paprika
  • 15 gm fresh ginger, chopped
  • 2 garlic cloves, chopped
  • 3 small red chillies, finely sliced
  • 80 ml fresh lemon juice
  • olive oil
  • ½ tspn ground pepper
  • 300 ml water
  • 4 x 180 gm lamb rumps, cleaned
  • 250 gm continental (telegraph) cucumber, diced
  • 25 gm preserved lemon, diced
  • 20 gm minced garlic
  • 40 gm shallots, diced
  • 15 gm coriander leaves, shredded
  • 15 gm parsley, shredded
  • 40 gm Lebanese couscous
  • chicken stock
  • 40 ml veal reduction (or reduced beef stock)
  • 20 gm spinach leaves

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm