Ingredients

• 1.4kg leg lamb, butterflied
• Plain yoghurt, combined with tahini, lemon juice, garlic and ground cumin, to serve

• Chermoula marinade (wet rub):

• 1 tsp ground cinnamon
• 1 tsp sweet paprika
• 1 tbs ground coriander
• 1 tbs ground cumin
• Large pinch saffron threads
• Juice of 1 lemon
• 1 cup coarsely chopped coriander
• 2/3 cup coarsely chopped flat-leaf parsley
• 1/4 cup (60ml) olive oil

• Date and almond couscous:

• 2 cups (400g) couscous
• Juice of 1 orange
• 1 tbs olive oil
• 1 cup (140g) slivered almonds, roasted
• 8 dates, pitted, thinly sliced
• 1 1/2 cups coriander leaves, torn
• 1 1/2 cups mint leaves, torn

Description

Lamb Chermoula With Date And Almond Couscous Recipe - For Marinade, Combine All Ingredients In A Food Processor And Process Until A Paste Forms. Season To Taste With Salt And Pepper Then Rub Paste All Over Lamb And Marinate At Room...

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