Slow cooked Moroccan lamb with CousCous
This is one of our favourite ways top enjoy a leg of lamb and I love how this recipe is reasonably simple and easy to cook on a bbq.
Ingredients for the lamb marinade
- Large leg of lamb, I got miner during a Sainsbury nectar half price offer
- 70 g butter softened
- 2 tsp salt
- 1 tsp pepper
- 1 tsp ground coriander
- 1 tsp cumin
- 4 cloves garlic minced
- 1 tsp smoked paprika
- 1 tsp sweet paprika
- 1/2 tsp cayenne
- 1/2 tsp ground ginger
Ingredients for the CousCous
- bag of couscous made up as per instructions in advance with chicken stock
- Jar of peppers in olive oil
- block of feta cheese
- 1 cloves of garlic finely chopped
- chopped fresh coriander
Method
The night before Combine all the marinade ingredients together in a bowl and mix well. Cut a few deep slits all over the lamb and generously rub in the marinade all over and set in the fridge over night.
Next morning Pre heat the BBQ to around 15oc using the slo roller or indirect cooking method. Low temperatures are key for this because the Lamb need to cook slowly over 4 to 6 hours top really break it down ready to pull apart.
You can cook this lamb directly on the grills with a splash pan underneath to catch the drips and avoid too much flair but I opened to pop it in my fav shallow cast pan to cook, This makes for easier handling once cooked too, but entirely optional it does not effect the actual cook. This really is a set and forget cook. I popped in a temperature probe so could monitor both the meat and bbq temp as the cook went on. I can control my BBQ quite well so once lit, settled and 30 minutes into the cook I rarely have to adjust it for temps. Once it’s where you want it to be you just have to trust that it will do what it should do.
After about 5 hours mine was 93c so I took it out and wrapped it in foil and popped it into my Yeti cool box to stay warm, This does continue the cooking process slowly so be careful with this method but with a pulled meal like Pork or lamb its the most important part of the process. I left it wrapped for about 90 minutes before shredding and it literally fell apart as you can see on my instagram @bassettburgers profile.
Whilst the lamb was cooking Suer made the CousCous and we made a nice Greek salad with feta because that what we love.
All served with flat breads and pitta breads
Tips.
CousCous flavours can be literally anything you fancy. We often do mint or olive or just about anything we fancy
If you cooked this or any of my recipes then please do let me know how it went, I would love some feedback.
