Moroccan Lamb Traybake
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A show-stopping one-pan Moroccan roasted lamb with butternut squash, eggplant, and couscous, finished with pistachios and rose petals. It's elegant enough for entertaining yet simple enough for weeknight cooking.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 500 g butternut squash ((roughly half a large squash), chopped into thick slices)
- 1 red pepper (sliced)
- 1 small aubergine (chopped into thick slices)
- 1 large red onion (chopped into 8 wedges)
- 8 garlic cloves (skin on but well bashed (optional))
- 1 tablespoon olive oil
- Salt and pepper
- 8 organic lamb chops ((roughly 100g / 3½ ounces each))
- Juice of half a lemon
- 1 tablespoon harissa paste ((Be careful – harissa pastes can vary in heat levels!))
- 1 tablespoon honey
- 200 g Wholewheat couscous ((or normal couscous, or bulgur wheat))
- 400 ml boiling water
- 1 tablespoon dried rose petals ((I used Tesco Ingredients Rose Petals))
- 25 g pistachio kernels (roughly chopped)
- 2 tablespoons flat leaf parsley (roughly chopped)
- 2 tablespoons fresh coriander (roughly chopped)
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 30m
- Sodium
- 1022mg
- Total sugar
- 16g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1789mg
- Calcium
- 106mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1022MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.