Lemony lamb with roasted vegetable couscous salad

I’ve been quite proud of my expanded dinner repertoire of late. Particularly that most of it does not follow a particular recipe to the letter. For you see, I am one of those home cooks who tend to follow recipes to the letter. I get ansy if I have to change something or leave something out and do not even bother trying to console me if it all goes pear shaped and ends up uneaten or worse… unedible. And yes, those two things are very very different.

Anyway, this is an example of me relaxing the recipe fixation and going with flavours. If I wasn’t watching the fat intake so much I would have lugged over the olive oil for the veggies to roast and then dressed the couscous and veggies in the honey mustard dressing I have come to know and love. But it was delicious all the same.

Lemony lamb with roasted vegetable and couscous salad

  • lamb backstrap (as many as you need for as many as you’re feeding)
  • lemon pepper
  • 1 cup couscous
  • pumpkin, cut into chunks
  • sweet potato, cut into similar sized chunks as the pumpkin
  • eggplant, cut into thick slices (as in, about 1cm thick) and then cut again to similar size pieces as vegetables
  • Spanish onions, cut into chunks
  • 2 tbls olive oil
  • mint
  • flat-leafed parsley
  • 1 lemon, zest finely grated and juiced
  • sea salt and freshly cracked pepper
  1. Preheat oven to 220C
  2. Coat the lamb in the lemon pepper and set aside while you chop the vegetables and get them cooking
  3. Cook vegetables for about 30 minutes or until getting some good colour and are cooked through.
  4. Cook the lamb using your preferred method – I would have used the stove top cast iron griddle, but have been using the knock out the fat knock out the flavour non-stick benchtop griller thingy we normally reserve for toasted sandwiches lately and been pleasantly surprised. For starters, meat is done in 3-4 minutes (as it cooks top and bottom), they get the nice ‘lines’ on them and I’m using a lot less fat in my cooking. And it’s easy to clean. I know! – and then let it rest
  5. Combine the couscous with 1 cup boiling water (I throw in some stock powder to add more flavour) and cover
  6. Combine the couscous with the vegetables, herbs, zest and juice
  7. Slice lamb and serve w/ couscous and green veg of choice. I cooked some asparagus on the grill after cooking the lamb as it is in season here at the mo and absolutely delicious.