Diced Lamb with Roasted Vegetables and Couscous

May 14, 2023May 14, 20230 1
Diced Lamb with Roasted Vegetables and Couscous Recipe
in Mediterranean

Prep

20 min

Cook

50 min

Ready In

1 hr 10 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1 sprig fresh rosemary , chopped
1/4 cup chopped fresh mint leaves
1 hot chile pepper , minced
1 clove garlic , minced
2 limes , juiced
6 tablespoons olive oil , divided
salt and pepper to taste
3/4 pound boneless lamb , cut into 1/2-inch cubes
1 eggplant , peeled and cubed
1 red bell pepper , cut into 1 inch pieces
1 yellow bell pepper , cut into 1 inch pieces
2 green onions , chopped
1 tablespoon butter
1 box couscous
1 1/2 cups boiling water
1 lime , juiced

Nutrision Information

Servings Per Recipe
4-6
Calories
482
Sugar
6g
Fat
34g
This Mediterranean-inspired recipe is a hearty and flavorful way to enjoy diced lamb and roasted vegetables. The combination of rosemary, mint, and hot chile pepper brings a lot of depth to the dish, while the roasted eggplant, bell peppers, and green onions add sweetness and texture. Paired with fluffy, lemony couscous, this recipe is a complete meal that’s perfect for a family dinner or a special occasion.

Instructions

1.Preheat the oven to 400°F (200°C).
2.In a large mixing bowl, combine chopped rosemary, mint, hot chile pepper, garlic, lime juice, 4 tablespoons olive oil, salt, and pepper.
3.Add the diced lamb to the bowl and toss to coat evenly.
4.Place the lamb in a baking dish and bake for 25 minutes or until browned and cooked through.
5.Meanwhile, in a separate mixing bowl, toss the cubed eggplant, sliced red and yellow bell peppers, and chopped green onions with 2 tablespoons olive oil and salt and pepper to taste.
6.Add the vegetable mixture to the same baking dish as the lamb and bake for an additional 20-25 minutes or until the vegetables are tender and slightly caramelized.
7.While the lamb and veggies are cooking, prepare the couscous according to the package instructions, adding a tablespoon of butter and lime juice to the water for extra flavor.
8.Once the lamb and veggies are done, combine them with the couscous in the baking dish or on a serving platter and serve hot.

PROS

This recipe is a great way to mix up your usual protein and veggie routine.

It’s packed with flavor and texture from the herbs and spices, as well as the caramelized vegetables.

The couscous makes it a complete meal.

CONS

Lamb can be expensive and not always readily available in some areas.

It can also be an acquired taste for some people.

This recipe takes a bit of time and preparation, so it may not be the best option for a quick weeknight dinner.

HEALTH & BENEFITS

Lamb is a great source of high-quality protein and is rich in nutrients like iron, zinc, and vitamin B12.
It’s also lower in fat than beef and contains conjugated linoleic acid (CLA), a type of healthy fat that may reduce inflammation and protect against heart disease.
The roasted vegetables in this recipe provide a variety of vitamins and minerals, like vitamin C and potassium.
The couscous is a good source of carbohydrates for energy.

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