Lamb Couscous with Chickpeas and Zucchini

Another winner from Patrica Wells! Perfect for a Sunday night meal. The spiced lamb is out of this world!

1 tsp cumin
3/4 tap ground ginger
1/2 tsp ground cayenne
3/4 tsp groung cinnamon
1/2 tsp Salt
2 lb boneless leg of lamb, 1 1/2 inch cubes
1 c instant couscous
3 tsp harissa
4 TBSP olive oil
2 c chicken stock, boiling hot
2 16 oz can, chickpeas, drained
32 oz plum tomatoes
1 1/2 lb slender zucchini, soices 1/4 ocnh rounds
1/2 mint, chiffonade
Fresh cilantro sauce (below)

In a large bowl combine the first 5 spices. Todd the cubed meat to coat.

Place couscous in a heatproof bowl. Stir in 1 TBSP olive oil, 2 tsp Harissa, 1/2 tsp salt and stir to blend. Pour stock over couscous, cover and set aside.

Heat 2 TBSP olive oil in a large skillet over high heat. Brown meat on all sides, don’t over crowd the pan, do I batches if needed. Return meat and juices to pan, chickpeas, tomatoes, 1 tsp Harissa and salt and pepper. Simmer over moderate heat for 4 minutes. 

In another skillet, heat 1 TBSP olive oil over moderate heat, sear zuks until brown on edges. 

To serve fluff couscous, scope onto plate, spoon lamb mixture and zucchini  next to top with cilantro sauce and mint.

Fresh Cilanto Sauce
3 TBSP sea salt
2 c loosly packed cilantro
1/4 olive oil
1/2 tsp salt

Bring 1 quart of water to a boil season with 3 TBSP salt. Add cilantro and blanch 15 seconds immediately plunge in an ice bath. Transfer to a thick fowl and squeeze dry.

Toss remaining ingredients in a blender and purée till smooth. Cover and chill.

Serves 8. 7 WW PP

Lamb Couscous 

Patricia Wells nails it again! Nice and spicy.


  • 1 tsp cumin
  • 1 tsp ginger
  • 1/2 tsp cayenne
  • 1 tsp cinnamon
  • Salt
  • 1 lb ground beef
  • 1 c couscous
  • 3 TBSP olive oil 
  • 2 tsp Harissa 
  • 2 c chicken stock, simmering 
  • Pepper
  • 15 oz chickpeas, drained
  • 4 tomatoes, chopped
  • 1 lb zucchini, sliced thin

Combine first 6 ingredients in a bowl and mix to combine. Set aside

Place couscous in a heat proof bowl. Add 1 TBSP olive oil, Harissa and 1/2 tsp salt, stir to blend. Pour stock over couscous, cover and set aside. 

In a large nonstick skillet heat oil over medium high heat, add lamb, chickpeas, and tomatoes, cook until lamb cooked through. 

In another non stick skillet, heat 1 TBsP olive oil over medium high heat, add zucchini and cook until brown, stirring frequently.

In shallow bowls, spoon couscous in the bottom, top with lamb mixture and zucchini.

Serves 6. 7 WW PP.

Slow Cooked Lamb Breast

Lamb breast came in my Ag Local box this month and I have to say it is now one of my fav cuts of lamb. My inspiration for this recipe came from BBC GoodFood. It is fatty and delicious!

1 TBSP vegetable oil
2 carrots, chopped
2 onions, chopped
3 garlic bulb, halved
small bunch thyme
2 bay leaves
1 breasts of lamb, skin removed
3 c white wine
4 TBSP Dijon mustard
1 c white breadcrumbs
1 tbsp olive oil

Heat oven to 375.

Heat the oil in a roasting tin and brown the carrot, onions, thyme, bay leaves and garlic on the stove over medium heat for about 5 mins. then lay the lamb on top, pour the wine and 1 c water, season well and cover tightly with a sheet of foil.

Cook the lamb, undisturbed, for 2½ hrs, then remove from the oven. Leave the lamb to cool slightly before pulling out the bones.

Pour the juices and veg into a small pan and keep warm. When ready to serve use a slotted spoon to remove.

Increase the oven to 425.

Lay the lamb, skin-side up, in a shallow roasting tin and generously brush with mustard. Pack over the breadcrumbs and drizzle with the olive oil. Bake for 30 mins until the crumbs are toasted and crisp.

Carve and serve with the veggies.

Serves 4 – 6.


Turkish Flats with Feta Salad

This one is from Jamie Oliver’s 15 minute meals, which actually take more like 30 – 45 minutes. This one is quite tasty.

1 lb ground veal or lamb
1 tsp ground cumin
1 tsp sweet smoked paprika
3/4 c walnuts, chopped
2 springs of rosemary, chopped
4 cloves garlic, minced
2 TBSP tomato paste
Juice of one lemon
Flat bread or flour tortilla

6 green onions, sliced thin
1 small cucumber, sliced thin
3 tomatoes, quartered
2 heads little gem lettuce, torn
1/2 bunch of cilantro, chopped
1 TBSP olive oil
1 TBSP red wine vinegar
1/2 c feta, crumbled

In a large pan over medium heat cook the meat, salt and pepper, cumin, paprika, nuts, rosemary, and garlic until meat is mostly brown, breaking up with a spoon as it cooks. Stir in the tomato paste and lemon juice and cook cook for 2 more minutes.

Toss salad ingredients in a large bowl.

Heat flat bread or tortillas in a pan.

Top bread with meat and serve with salad.

Serves 4 – 6.



Spiced Lamb on Hummus

This is my 1,000 post to my cooking blog!!! The best thing about the blog is it has really pushed me to try lots of new recipes, though I do have by old favs that I cook now and again. This is my take on an Ottolenghi recipe. Serve it with a simple chopped salad (recipe 1001) and you have an amazing meal. I can’t wait for lunch to have the leftovers!

2 cans chickpeas, rinsed and drained
1/4 c lemon juice
6 TBSP water
4 cloves garlic
8 oz tahini sauce (I use TJ’s)

Combine in a food processor or blender and run till smooth. You may need more water, add by the TBSP.

Lemon Sauce:
4 TBSP lemon juice
2 TBSP white wine vinegar
4 TBSP parley chopped
2 cloves garlic, minced
1 Green chili, minced

Combine and set aside.

1 lb ground lamb
1 tsp cinnamon
1 tsp Za’atar
1 tsp cinnamon
1/2 tsp pepper
1 tsp allspice
Pinch of nutmeg
1 TBsP parley, minced
1 TBSP mint, minced
1 TBSP white wine vinegar
1 tsp salt
1 TBSP ghee or butter

Pine nuts
Parsley, chopped

Combine all ingredients except ghee in a bowl. Let marinate at least 30 min in the fridge.

Heat ghee in a large non stick skillet over medium high heat, add lamb mixture and cook for 3 – 5 minutes until cooked through and slightly pink.

Serve lamb over hummus, topped with lemon sauce, parley and pine nuts.

Serves 4 – 6.

Lamb Pizza or Sfiha

Yes I’m totally obsessed with the Jerusalem cookbook – every recipe is scrumptious!! This one is great for work meals – just reheat and eat.

1 lb ground lamb
1 onion, finely chopped
3 tomatoes, finely chopped
3 TBSP light tahini sauce
1 1/4 tsp salt
1 tsp ground cinnamon
1 tsp ground allspice
1/4 tsp cayenne
1/2 c parsley, chopped
1 TBSP lemon juice
1 TBSP pomegranate molasses
1 TBSP sumac
3 TBSP pine nuts
2 lemons cut into wedges

1 2/3 c bread flour
1 1/2 TBSP powdered milk
1 1/2 tsp fast rising active yeast
1/2 tsp baking powder
1 TBSP sugar
1/2 c canola oil
1 egg
1/2 c warm water

For topping combine all ingredients except pine nuts and lemon slices in a bowl and set aside.

For dough:
Put flour, powdered milk, salt, yeast, baking powder and sugar in a large mixing bowl. Stir well to mix. Make a well in the middle, add oil, egg and water, stir well. When the dough comes together, knead for 3 minutes. Put in a bowl, brush with oil, cover and let rest for an hour.

Preheat over to 450.

Divid dough into 12 balls. Roll into circles about 1/16 inch thick. Cover and let rest 15 minutes. Place onto parchment lined baking sheets, top with lamb and let rest 15 minutes. Bake for 15 minted and serve topped with pine nuts and lemon slices.

Makes about 12.

Lamb Shawarma

Another winner from Jerusalem. I made some minor changes, mostly because TJs had a boneless leg of lamb. This dish is amazing, the meat literally melts in your mouth. Serve with light tahini, flat bread and crisp salad.

2 tsp black peppercorns
5 cloves
½ tsp cardamom pods
¼ tsp fenugreek seeds
1 tsp fennel seeds
1 TBSP cumin seeds
1 star anise
½ a cinnamon stick
½ a nutmeg, grated
¼ tsp ground ginger
1 TBSP sweet paprika
1 TBSP sumac
¾ TBSP salt
1 oz fresh ginger, grated
3 garlic cloves, crushed
2/3 c chopped cilantro
1/4 c lemon juice
1/2 c peanut oil
3 – 4 lb leg of lamb

Put the first eight ingredients in a cast-iron pan and dry-roast on medium–high heat for a minute or two, until the spices begin to pop and release their aroma – take care not to burn them. Add the nutmeg, ginger and paprika, toss for a few seconds, just to heat them, then transfer the whole lot to a spice grinder. Process the spices to a uniform powder, then transfer to a medium bowl and stir in all the remaining ingredients, apart from the lamb and 1 c water.

Use a small, sharp knife to score the leg of lamb in a few places, making slits through the fat and meat to allow the marinade to seep in. Place the lamb in a roasting pan and rub the marinade all over; use your hands to massage the meat well. Cover the pan with foil and set aside for at least a couple of hours or overnight, in the fridge.

Heat the oven to 325. Put the lamb in the oven with its fatty side facing up. Roast for a total of about four and a half hours, until the meat is completely tender.

After 30 minutes of roasting, add about 1 c of boiling water to the pan and use this to baste the meat every hour or so. Add more water, as needed, making sure there is always about 1/4 inch in the bottom of the pan. For the last three hours of cooking, cover the lamb with the foil to prevent the spices from burning.

Once cooked, remove the lamb from the oven and leave to rest for 10 minutes before carving.

Serves 6 – 8

Lamb, Bulger & Herb Tart

This is yet another amazing dish from “Jerusalem.”

1 c Bulgur
1 c boiling water
2 TBSP self rising flour
1 TBSP olive oil
Salt and pepper
2 cloves garlic, minced
2 onions, sliced thin
1 green pepper, finely chopped
1 lb ground lamb
1 tsp allspice
1 tsp cinnamon
1 tsp ground coriander
2 TBSP cilantro, chopped
1/2 c toasted pine nuts
Tahini Sauce:
3 1/2 TBSP tahini paste
2 tsp lemon juice
3 TBSP water
1 tsp sumuc

Preheat oven to 400. Line an 8 inch springform pan with parchment.

Combine Bulgur and water. Let set for 30 minutes. Stir in remaining ingredients and press into pan.

Cook onions, garlic and peppers in 2TBSP olive oil over medium heat, cook until soft. Add lamb and cook until browned, breaking up with a spoon. Add remaining ingredients and cook for 2 minutes. Press over bulgur. Bake for 20 minutes.

Combine tahini ingredients. Pour over lamb mixture season with chopped parley and bake for 10 minutes.

Remove from oven and let cool. Sprinkle with Sumac and a few pine nuts.

Serves 6.

Lamb and Summer Pasta Salad

“A Change of Appetite” by Diana Henry is amazing so far. This lamb recipe is nice and spicy, if you don’t have Fregola you can use Israeli Couscous.

For lamb:
1 rack of lamb, separated
1/4 c olive oil
1/4 c lemon juice
2 sprigs of oregano, chopped
4 TBSP red chili pepper flakes

Combine in a shallow dish or bag and marinade for a few hours.

1 c Fregola, cooked and drained
1/4 c olive oil
1 1/2 TBSP lemon juice
Salt and pepper
4 shallots, sliced thin and sautéed until brown in a little olive oil
6 oz cherry tomatoes halved
1/4 c chopped mint
3 TBSP chopped parsley

Combine all salad ingredients and chill.

Heat grill on high. Remove lamb from marinade and cook 1 – 2 minutes per side until cooked through.

Serves 4.

Lamb Meatballs in Tomato Sauce with Ricotta


This recipe was inspired by F&W. And let me just say this are a tasty herby meatball!

1/4 c olive oil
4 large garlic cloves, minced
1 c basil leaves, torn
2 TBSP oregano leaves
2 bay leaves
1/2 tsp crushed red pepper
1 28-ounce cans whole Italian tomatoes with their juices, crushed
Salt and pepper

1/2 c almonds, finely chopped
1/2 c milk
1 lb ground lamb
1 large egg, lightly beaten
1/4 c chopped basil leaves
1/4 c chopped flat-leaf parsley
2 TBSP chopped mint
1 TBSP chopped oregano
1 1/2 tsp chopped thyme
2 garlic cloves, minced
1 1/2 tsp ground cumin
1 1/2 tsp ground coriander
1/2 tsp ground fennec
1 1/2 TBSP salt
1/2 tsp black pepper
Olive oil spray
Ricotta cheese, for serving

MAKE THE SAUCE In a large saucepan, heat the oil until shimmering. Add the garlic, basil, oregano, bay leaves and red pepper and cook over moderately high heat for 30 seconds. Add the tomatoes and simmer over moderately low heat, stirring, until the tomatoes are saucy, 1 hour. Stir in the anchovies and season with salt and black pepper.

MAKE THE MEATBALLS In a bowl, cover the almonds with the milk and let stand until most of the milk has been absorbed, 30 minutes. Add all of the remaining ingredients except the whole basil leaves, olive oil and ricotta and mix well. Form into 1 1/2-inch meatballs and transfer to a rimmed baking sheet.

Bake at 400 for 15 – 20 minutes until cooked through.

Serve with tomato sauce and a dollop of ricotta.

Serves 4.