Moroccan Spiced Lamb with Couscous & Roasted Veggies (Dutch Oven Version)
Serves: 3 (plus leftovers)
Time: 30 min prep + 2 hours cook time
Protein: ~3 lb boneless lamb leg
Ingredients
For the Lamb:
• ~3 lb boneless lamb leg, trimmed and cut into large chunks (~2” pieces)
• 2 tsp paprika
• 1½ tsp ground cumin
• 1 tsp ground coriander
• ½ tsp ground cinnamon
• 5 cloves garlic, minced
• 1½ tsp kosher salt
• ½ tsp black pepper
• 2 tbsp olive oil
• Zest & juice of 1 lemon
For the Roasted Veggies:
• 3–4 carrots, peeled and cut into batons
• 1 red onion, cut into thick wedges
• 1 bell pepper, cut into chunks
• 1 zucchini or small eggplant, sliced into half moons or cubes
• 1 can chickpeas, drained and patted dry
• 1½ tbsp olive oil
• ½ tsp ground cumin
• Salt & pepper to taste
• ⅓ cup golden raisins
For the Couscous:
• 1½ cups dry couscous
• 1½ cups boiling water or broth
• Salt
• Drizzle of olive oil or butter
• Optional: chopped fresh mint or parsley
Prep First
1. Trim & cut lamb leg into 2” chunks. Remove any large fat caps or silver skin.
2. Prep veggies:
• Carrots: peel and cut into 3” batons.
• Red onion: cut into 6–8 wedges.
• Bell pepper: cut into 1” chunks.
• Zucchini/eggplant: slice into ½” thick half-moons or cubes.
• Chickpeas: drain and pat dry with a towel.
3. Preheat oven to 375°F.
Step-by-Step Instructions
1. Marinate the Lamb
• In a large bowl, combine the lamb with olive oil, paprika, cumin, coriander, cinnamon, garlic, lemon zest, lemon juice, salt, and pepper.
• Toss well to coat. Let sit at room temp while veggies roast.
2. Start Roasting the Veggies
• On a large sheet pan, toss carrots, onion, bell pepper, zucchini/eggplant, and chickpeas with olive oil, cumin, salt, and pepper.
• Roast for 20 minutes, stir, then roast 10–15 more until golden and tender.
• In the last 5 minutes, scatter in the golden raisins to soften and caramelize slightly.
3. Brown the Lamb
• Heat a Dutch oven over medium-high heat. Sear the lamb in 2–3 batches until nicely browned (4–5 min per side). Don’t overcrowd.
• Once all lamb is browned, return it to the pot.
4. Braise the Lamb
• Add a splash of water or broth to deglaze the pot and scrape up browned bits.
• Cover the Dutch oven, lower heat to a gentle simmer, and cook for 1.5 to 2 hours, until lamb is fork-tender and deeply flavored. Stir once or twice during cooking. Add a splash more water if needed to keep it saucy but not soupy.
5. Make the Couscous
• In a bowl, combine couscous with a pinch of salt and a drizzle of olive oil or butter.
• Pour in 1½ cups boiling water or broth. Cover with a plate or lid and let sit for 5 minutes, then fluff with a fork.
• Stir in fresh mint or parsley if using.
Serve It Up
• Plate a scoop of couscous.
• Add a hearty mix of roasted veggies and chickpeas.
• Top with tender lamb and some of the pan juices.
• Garnish with extra herbs or a squeeze of lemon.