Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Cumin Lamb with Vegetable Couscous

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Cumin Lamb with Vegetable Couscous

    Grilled aubergine, mixed peppers (from our chilled antipasti range) and couscous bring a taste of Morocco to supper time.

    • Preparation time: 5 minutes
    • Cooking time: 30 minutes
    • Total time: 35 minutes 35 minutes

    Serves: 2


    • 1 x pack 2 Waitrose Boneless Lamb Loin Fillets with Rosemary
    • 1 tsp ground cumin
    • 20g pack fresh coriander, chopped
    • ½ x 200g pack Waitrose Marinated & Grilled Aubergines
    • 110g pack Waitrose Lemon and Garlic Couscous
    • ½ x 200g pack Waitrose Marinated & Grilled Red & Yellow Peppers
    • 50g bag lamb's lettuce
    • ½ tsp Waitrose Chilli-Infused Olive Oil


    1. Preheat the oven to 190°C, gas mark 5. Chop the rosemary from the pack of lamb and place it in a small roasting tin. Mix the cumin and half the coriander with the rosemary.
    2. Roll the lamb in the herbs to coat, then drizzle with 1 tablespoon of oil from the aubergines. Wrap a slice of aubergine around the centre of each lamb loin. Roast for 25 minutes for medium, 30 minutes for well done.
    3. About 5 minutes before the end of cooking, prepare the couscous according to pack instructions. Chop the peppers and remaining aubergine into 2cm pieces and mix into the couscous with the remaining coriander. Heat gently for 1-2 minutes. Toss the lettuce with the chilli oil.
    4. Serve the couscous on 2 plates, slice the lamb in half and place on top, pouring over any leftover juice, and scatter around the couscous.

    Your recipe note

    Edit your recipe note


    Average user rating

    5 stars