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Make several incisions in the piece of meat to allow for quicker cooking time.
Blitz up bunch of coriander (putting some aside for the salad), as well as 4 cloves of garlic peeled, 3 heaped table spoons of the spice mix, salt, 2 chopped up preserved lemons- minus the flesh, and enough olive oil to really moisten so the lamb can get a good liberal dosing all over it.
Leave that to marinate overnight or if time doesn't allow it for several hours.
Cook couscous as per instruction on packet using the chicken stock and some olive oil and set aside- fluff after 5 mins.
Seed tomato and dice then add to couscous.
Dry roast pine nuts in pan let cool then also add to couscous.
Cut zucchini into long thin ribbons the douse with olive oil and B.B.Q. the same with the eggplant then add to couscous.
Dress the salad with some olive oil and lemon juice and season liberally.
B.B.Q. meat over moderate heat turning every 5 mins or so, to check that it’s not burning- it will take around 20 mins.
With the saffron yogurt, soak a pinch saffron strands in a tiny amount of boiling water in order to leach out the colour, then stir into the yogurt along with some seasoning.
Serve the dish heaped on big plates with lemon wedges and beer!
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