Photo: Emiliano Vittoriosi
Neck of lamb with merguez sausage, roasted vegetables and couscous
26 ingredients
30 min + 2 hr
Serves 4
openrecipes
This dish epitomises the fiery flavours of North Africa, with hot harissa and spicy sausage key to the recipe.
Estimated Nutrition (whole recipe, rough)
1244
Calories
77g
Protein
78g
Fat
57g
Carbs
Counts 15 of 17 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 15 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sausage | 100g cooked | 301 |
| Lamb | 100g cooked | 294 |
| Couscous | 1 cup cooked (157g) | 176 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Radish | 1/2 cup (58g) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Olive | 1 large (4g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Peppermint | not in our table | 0 |
| Harissa | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 400ml/14oz chicken stock
- 1 spring onion
- 1 garlic
- 3 sprigs fresh rosemary
- 3 sprigs fresh mint
- 1 lemonzest
- and freshly ground saltblack pepper
- 200g/7oz couscous
- 2-3 wild garlic
- 75g/2½oz pitted black olives
- 2 sprigs fresh mint
- 1 red pepper
- 1 yellow pepper
- 1 courgette
- 1 aubergine
- 1 red onion
- 2 tsp harissa
- 2 tbsp vegetable oil
- 3 sprigs fresh thyme
- 4 merguez sausages
- 600g/1lb 5oz neck of lamb fillet
- and freshly ground saltblack pepper
- 25g/1oz salted butter
- 1 sprig fresh rosemary
- micro Greek basil
- micro pink stem radish
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes