Moroccan-spiced lamb braai with apricot-couscous salad

lamb braai chops

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  • 3 tbsp olive oil, divided
  • 1 cup pearl couscous
  • 1/2 tsp sweet paprika
  • 1/4 tsp cayenne pepper (optional)
  • 1/4 tsp ground coriander
  • 1/4 tsp ground cumin
  • 1/4 tsp garlic powder
  • 1.1kg butterflied lamb leg, trimmed of excess fat, cut into 3cm pieces
  • 2 apricots, halved, pitted
  • 2/3 cup Greek yoghurt
  • 2 tbsp white wine vinegar, divided
  • 1 cup red grapes (160g), halved
  • 1/2 cup walnuts, toasted and coarsely chopped
  • 1/4 cup dried apricots, chopped
  • 1/4 cup fresh coriander, chopped
  • 1/4 cup fresh mint, chopped
  • 1 spring onion (about 35g total), thinly sliced


  1. Heat a medium saucepan over medium-high heat. Add 1 tablespoon of oil and the couscous and cook for about 3 minutes, or until the couscous is lightly browned and toasted. Add 2 1/2 cups of water and 1/2 teaspoon of salt and bring to a boil. Reduce the heat, cover and simmer for about 8 minutes, or until the couscous is tender with a bit of a bite. Drain the couscous well and set aside to cool while the lamb cooks.
  2. Prepare a barbecue for medium-high heat. In a large bowl, mix the paprika, cayenne (if using), ground coriander, cumin and garlic powder with 1/2 teaspoon of sea salt flakes and 1/4 teaspoon of freshly ground black pepper. Add the lamb and 1 1/2 tablespoons of oil and toss to coat. Thread the lamb onto 8 skewers. Braai the skewers, rotating as needed, for about 8 minutes in total, or until the lamb is charred all over and cooked to medium-rare doneness. Set aside to rest.
  3. Brush the fresh apricot halves with the remaining 1/2 tablespoon of oil and barbecue the apricots for about 3 minutes, or until char marks have formed and the flesh has softened. Transfer the apricots to a chopping board and cut into wedges.
  4. In a small bowl, whisk the yoghurt, 1/2 tablespoon of vinegar, 3/4 teaspoon of sea salt flakes and 1/4 teaspoon of freshly ground black pepper.
  5. In a wide serving bowl, toss the couscous, grapes, walnuts, dried apricots, fresh coriander, mint, spring onion and the remaining 1 1/2 tablespoons of vinegar. Season to taste with salt. Top with the braai´d apricots. Serve with the lamb skewers and yoghurt dressing.
braai potato salad

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