Marinated Lamb with Roast Veggies

Add a Moroccan vibe to your dinner table with this colourful lamb couscous vegetable platter.

Preparation Time: 2 hour and 15 mins (2 hours for marinade time)

Cook Time: 15 mins

Serving: 2


300g lamb backstrap

4-6 cups raw vegetables chopped (any type e.g. capsicum, zucchini, tomato, eggplant)

Olive oil to drizzle

1/2 cup couscous raw (to make 1 cup cooked)

1/2-1 cups low salt vegetable stock (adjust as needed)

1 small can (125g) chickpeas, drained

1 handful finely chopped parsley

Lamb marinade:

1/4 cup balsamic vinegar

2 cloves garlic, crushed

Sprig of rosemary


  1. Mix all the lamb marinade ingredients together and marinate the lamb for 2-3 hours.
  2. Steam or roast 2 cups of preferred vegetables with a drizzle of olive oil. For extra flavour sprinkle with garlic.
  3. Grill / BBQ the lamb backstrap according to your preferred doneness, and rest while preparing the remainder of the dish.
  4. Prepare the couscous with a low salt vegetable stock according to directions, then mix with chickpeas and parsley. Add pepper to taste.
  5. Slice the cooked lamb and serve on a bed of roast veggies and couscous. Enjoy!