1/3 cup olive oil
3 tsp ras el hanout (Moroccan seasoning)
2 cloves garlic, crushed
3 x 200g lamb back straps
Extra sprig of mint, to garnish
1 small head cauliflower (725g), trimmed
1 tbsp preserved lemon, finely chopped
1 cup couscous
1 cup parsley, chopped
½ cup mint, chopped
2 spring onions, finely sliced
50g dried peaches (approx 5), sliced
⅓ cup pistachios, chopped
100g Persian feta, drained and crumbled
2 tbsp lemon juice
Preheat oven to 200˚C. Combine 1 tablespoon oil, 2 teaspoons ras el hanout and 1 clove garlic in a bowl. Add lamb. Season and toss to coat. To make cauliflower couscous, slice cauliflower into 1cm slices. Roughly chop. Spread onto a baking tray lined with baking paper. Combine remaining oil, ras el hanout, garlic and preserved lemon in a jug to make a dressing. Spoon some over the cauliflower. Toss to combine.
Set aside any remaining dressing. Cook in preheated oven for 30 minutes, turning once, or until golden. Place couscous in a large heatproof bowl. Add 1 cup boiling water. Cover. Stand until liquid is absorbed. Fluff couscous with a fork. Add cauliflower, parsley, mint, onions, peaches, ¼ cup pistachios, feta and lemon juice. Spoon over couscous.
Cook lamb on a preheated barbecue or grill pan for 6-8 minutes for medium, turning once, or until done to your liking. Transfer lamb to a plate and cover with foil. Set aside for 5 minutes. Slice lamb. Serve with cauliflower couscous, topped with pistachios and sprig of mint.
Health Tip + Preserved lemons retain all the healthy properties of fresh lemons, as well as the nutritional benefits of fermentation. Remove and discard flesh of the preserved lemon before slicing or chopping the rind. The flesh has a bitter flavour.