Diced Lamb with Roasted Vegetables and Couscous
Try this lamb with couscous recipe by recipes expert
1 sprig fresh rosemary, chopped
1 hot chile pepper, minced
1 clove garlic, minced
1/4 cup chopped fresh mint leaves
2 limes, juiced
Salt and pepper to taste
1 red bell pepper, cut into 1 inch pieces
1 yellow bell pepper, cut into 1 inch pieces
3/4 pound boneless lamb, cut into 1/2-inch cubes
1 eggplant, peeled and in cubes
6 tablespoons olive oil, divided
1 1/2 cups boiling water
2 green onions, chopped
1 tablespoon butter
1 (10 ounce) box couscous
1 lime, juiced
Mix rosemary, mint, garlic, chile pepper, and the juice from two of the lemons, 2 tablespoons of the oil, also salt and pepper according to taste. Include the lamb and coat finely with the marinade; keep minimally for 1 hour and up to for the whole night in the refrigerator.
Preheat oven to 350 degrees F (175 degrees C).
Mix the eggplant, red and yellow peppers, with onions and three tablespoons olive oil; toss to coat well. Put vegetables on a big baking tray in one layer and roast until soft, for almost 22 minutes.
Heat 1 tablespoon olive oil in skillet on medium flame. Take away lamb from marinade (throw away marinade); stir until no longer crimson, for almost 8 minutes.
For the meantime, thaw butter in a little saucepan over medium flame. Include couscous; stir for a moment to coat well. Include water; stir until just simmering. Cover; put aside until all the water is soaked, for almost 8 minutes. Mess up couscous with a fork, and mix in the juice of one lime.
Serve lamb with vegetables over couscous.