Eight Bells

If you enjoy this blog please leave a comment, if there is something you would like to see feel free to make a request and don't forget to use the search function.

Tuesday, October 10, 2006

Middle Eastern Lamb & Couscous

Somehow we have ended up with a freezer full of meat so to make room (for more meat as it happens) we decided to prepare one of the most famous vegetarian dishes in the world, lamb. If you don't get the reference go out and rent 'My Big Fat Greek Wedding' immediately.

You will need

1 leg of lamb on the bone
Tipiak greek style couscous
Small Tomatoes cut in half
Courgettes, thickly sliced
Capsicum, cut into 2 cm pieces
Asparagus, cut into 5-6cm lengths
Lemon Juice
Low fat unsweetend natural yoghurt
Salt & pepper

Preheat the oven to 160C.
Rub the lamb all over with lemon infused olive oil and then coat with the Za'atar. The lamb leg should look like this.

You will need to calculate how the long the lamb will take to cook acording to how heavy it is. Bone in lamb takes around 50 mins per kilo at 160C. The tomatoes and capsicum will need to roast for around 40 minutes, the courgette and asparagus for 20 minutes. Spray the vegetables with a little oil as they go into the oven
Put the lamb in the oven on a rack in an roasting pan so that it is not touching the base of the pan.
Prepare the couscous according to the packet instructions and when ready mix with your roasted vegetables and a little lemon juice.
The yoghurt sauce is simply low fat unsweetened natural youghurt, cucumber, lemon juice and salt & pepper.


Post a Comment

<< Home