Roast Lamb With Warm Couscous Salad
Dinner this past Sunday was a blast! The guest list changed as time evolved, which is no big deal as we tend to go with the punches or the changes. REALLY, it shouldn’t be a big deal for you or your guests, when there are last minute changes. I always say, go with the flow and if necessary, explain to your added guests that it’s not a big deal and we will just add or take off a place setting.
Enjoy the added guests if this is the case folks.
We had the pleasure of oven roasting a leg of lamb from Thatcher Farm’s (yummy). I simply rubbed on some grainy dijon mustard, a hint of salt & freshly ground pepper, and freshly chopped rosemary. Baked it in the oven at 360ºC for 2 hours, pulled it out and let it rest (cover with foil) for 5-10 minutes before carving, and it was finished up and enjoyed by all.
The side dish that I made this time (new for me) was a couscous salad served hot. WOW! What a surprise, even enjoyed it 3 days later at lunch.
Couscous Salad
Bring 2 1/2 cups chicken stock to a boil, remove from heat. Add 2 cups couscous, let stand, using fork to fluff it up.
Toss warm couscous with:
23 oz. roasted diced pumpkin OR I used sweet potato
7 oz. blanched snow Peas, but oh wait, I used blanched green beans instead (cut into 2” pieces).
In a separate bowl combine:
3 tablespoons olive oil
½ tsp. harissa or chili paste,
¼ cup chopped FRESH mint
¼ cup fresh lemon juice (little more than a half a lemon)
1 tablespoon honey (apple honey from an old Guelph Line farm)
Pour the dressing over the couscous, toss and serve.
This can be served at room temp, but I thought I’d try it warm out of the oven……what a surprise! The Fresh Mint POPPED through and was a great match with the Thatcher Farm Lamb.
