Moroccan Roasted Leg Of Lamb

Heres a super-smart dish that keeps on giving - a delicious meal one night, with leftovers and a recipe for the next night.

The ingredient of Moroccan Roasted Leg Of Lamb

• 2kg easy carve leg of lamb
• 1 1 2 tablespoons moroccan seasoning
• 600g qld blue pumpkin cut into wedges
• 2 medium eggplant cut into 3cm pieces
• 4 medium zucchini cut into 4cm thick slices
• 1 4 cup extra virgin olive oil
• 2 cups couscous
• 2 cups boiling water
• 1 1 2 cups roughly chopped mixed fresh herbs see note
• tamar valley greek style yoghurt to serve

The Instruction of moroccan roasted leg of lamb

• preheat oven to 200u00b0c 180u00b0c fan forced place lamb in a greased roasting pan rub with seasoning roast for 20 minutes
• reduce oven temperature to 180u00b0c 160u00b0c fan forced roast lamb for 1 hour for medium or until cooked to your liking meanwhile place pumpkin eggplant and zucchini in a large bowl drizzle with 2 tablespoons of oil season with salt and pepper toss to coat add vegetables to pan for the last 40 minutes of cooking remove lamb from oven cover loosely with foil stand for 15 minutes
• meanwhile place couscous in a large heatproof bowl add boiling water and remaining oil cover stand 5 minutes stir with a fork to separate grains stir in mixed herbs
• carve half of the lamb serve lamb with half the roasted vegetables half the couscous and yoghurt cover and refrigerate remaining lamb vegetables and couscous

Nutritions of Moroccan Roasted Leg Of Lamb

calories: 1138 357 calories
calories: 44 grams fat
calories: 13 grams saturated fat
calories: 82 grams carbohydrates
calories: 14 grams sugar
calories: n a
calories: 97 grams protein
calories: 280 milligrams cholesterol
calories: 316 64 milligrams sodium
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calories: nutritioninformation