Moroccan lamb and pitta bread with cous cous

This was what I cooked over the weekend for some friends. I like food like
this as you just put it all out and help your self  so you can still drink and chat.
The best thing about this is it looks awesome but so easy to do.

All you need is lamb leg or shoulder and marinate for 1 to 2 days before
for the marinade is:

tbl spoon ground cummin

tbl spoon ground corriander

tbl spoon ground ginger

tbl spoon ground caraway

tbl spoon mint sauce



tbl spoon tomato puree

tbl spoon garlic puree

Just mix and rub on

For the roast veg you will need

1 courgette

1 aubergine

1 pack of cherry tomatoes

1 green and red pepper

Wash and cut all the vegetables

in to big dice pieces

For the cous cous

1 pack of cous cous

1 tin chick peas

3 red onion sliced 

1 chicken stock cube

To serve on the side

pitta bread, humous, sour cream and

some slice ice berg lettuce

So 1st you get a big frying pan good and hot

to seal the lamb. Then turn your oven on 120

cook the lamb in the oven till it's about 64

degrees whilst the lamb is cooking dice your

veg up and put your chick peas in a pot with

their juice and some water with the stock cube.

 Bring to the boil put a frying pan on with

some oil and butter in and caramelise your 

sliced red onion place your cous cous in to a

deep tray pour the stock in to it just to cover the

cous cous and strain the chick peas if needed

and mix in to the cous cous. Clingfilm it

up for 10 mins then open up and mix in

your caramelised onion. when your lamb

is ready take out of the roasting tray and place

to one side to rest covering it in tinfoil.

Mix the diced veg in the juices in the

tray put in the oven and your oven on

max for 10 to 15 mins when done make

a hole in the middle of the veg, slice the

lamb and place there and serve with the

cous cous and on the side serve your

pitta bread, humous, sour cream and

some slice ice berg lettuce.