Delve into the sensual flavours of Moroccan cuisine with this recipe, which is delicious followed by my recipe for Citrus Fruit Salad with Almond Yoghurt.

Ingredients

• 2 mini lamb roasts
• 2 tsp minced fresh garlic
• 2 tsp ground coriander, cumin , paprika
• 1 tsp each cayenne, black pepper, brown sugar
• 50 grams butter
• 8 fresh dates, stoned
• 1 lemon, quartered

Method

1. Trim the lamb roasts of any excess fat. Cut 2-3 deep slashes on top of the mini roasts. Mix together all the remaining ingredients and spread over the lamb. Cover and marinate for 30 minutes.
2. Roast at 200 degrees Celsius for 15-18 minutes. When pierced the juices should run clear. If they are still bloody, cook a little longer. Allow the mini roasts to rest for about 8 minutes before carving. Serve with the Lemon Couscous, fresh dates, lemon wedges and any juices remaining in the pan.

Lemon Couscous

1. Pour 2 cups hot chicken stock over 2 cups of instant couscous. Stir in a pinch salt and allow to stand for 10 minutes. Fluff with a fork and add a dash olive oil, the grated rind one lemon and a handful pistachio nuts or toasted almonds.

Cooks Tips

Squeeze the lemon juice over the lamb just before eating. It adds a wonderful flavour.