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Moroccan Lamb Traybake
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5 from 2 votes

Moroccan Lamb Traybake

This Moroccan Lamb Traybake is a show stopping main that takes less than 45 minutes to make and only uses one pan! Perfect for a stress-free dinner party but easy peasy enough to make on a weeknight.
Course Main Course
Cuisine Moroccan, North African
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 people
Calories 752kcal
Author Eb Gargano

Ingredients

Traybake

  • 500 g butternut squash (roughly half a large squash), chopped into thick slices
  • 1 red pepper sliced
  • 1 small aubergine chopped into thick slices
  • 1 large red onion chopped into 8 wedges
  • 8 garlic cloves skin on but well bashed (optional)
  • 1 tablespoon olive oil
  • Salt and pepper
  • 8 organic lamb chops (roughly 100g / 3½ ounces each)

Marinade

  • Juice of half a lemon
  • 1 tablespoon harissa paste (Be careful – harissa pastes can vary in heat levels!)
  • 1 tablespoon honey
  • 1 tablespoon olive oil
  • Salt and pepper

Couscous

  • 200 g Wholewheat couscous (or normal couscous, or bulgur wheat)
  • 400 ml boiling water
  • Salt and pepper

Garnish

  • 1 tablespoon dried rose petals (I used Tesco Ingredients Rose Petals)
  • 25 g pistachio kernels roughly chopped
  • 2 tablespoons flat leaf parsley roughly chopped
  • 2 tablespoons fresh coriander roughly chopped
Metric - US Customary

Instructions

  • Preheat your oven to 220C / 200C fan / gas mark 7 / 425F and prepare your veg.
  • Put the butternut squash, aubergine, pepper, onion and garlic (if using) in a roasting tray and add a tablespoon of olive oil, plus some salt and pepper. Toss the veggies in the oil and then put the tray in the preheated oven for 15 minutes.
  • Meanwhile mix together the marinade ingredients and add the lamb. Turn the lamb in the marinade to ensure it is thoroughly coated and leave for 10 minutes (do this earlier and marinade for longer if you can).
  • When the veggies have been roasting for 15 minutes, remove them from the oven and give them a stir. Arrange the lamb on top and tip over all of the marinade.
  • Cook for a further 15 minutes and then remove from the oven and allow to stand for 5 minutes.
  • While the traybake is cooking, prepare the couscous. Weigh out the couscous into a large bowl, add salt and pepper to taste (I do about 10 twists each) and then pour over the boiling water. Cover with a plate and leave to stand for 10 minutes. Fluff with a fork.
  • Finally prepare the garnish by mixing together the garnish ingredients.
  • To serve, tip the couscous out onto a large serving platter, arrange the veggies and then the lamb on top and scatter over the garnish. Enjoy with a good bottle of red or rose wine!

Notes

  1. Not suitable for freezing. (Except the cooked lamb chops, which ARE suitable for freezing.)
  2. Nutrition information is approximate and meant as a guideline only.

Nutrition

Calories: 752kcal | Carbohydrates: 76g | Protein: 61g | Fat: 25g | Saturated Fat: 7g | Cholesterol: 151mg | Sodium: 180mg | Potassium: 1548mg | Fiber: 12g | Sugar: 16g | Vitamin A: 14479IU | Vitamin C: 75mg | Calcium: 137mg | Iron: 8mg