So after last weekend, there were obviously lamb leftovers, and we obviously ate them. Some of the lamb was eaten adhoc – off the bone or in sourdough sandwiches with feta and olive spread (yum!). Some of it was eaten in delicious but fairly standard salads (tomatoes, cucumber, lettuce – it kept me in lunch for a couple of days at least) and some of it was turned into lamb cous cous:
I actually got the idea for lamb cous cous from a free food magazine from Coles. Serendipitously, the mag had a double page spread on using left over lamb! Their idea of cous cous, however, was not to my liking: make up the cous cous, as per packet instructions but with orange juice, and then garnish with lamb and red onion (raw – i don’t like raw onion). My cous cous started by frying up caremelized onion and lamb in a saucepan, then adding red capsicum, apple, cous cous (duh) and morrocan spices (McCormick mild chermoula style). I might have used orange juice for the liquid (otherwise I used water), but to be honest I can’t remember (It sounds like a good idea to me now). I really like cous cous when it has a sweet edge to it – and the apple delivered that well. I had considered adding dates as well, but I now think that might have been overkill.