Embark on a culinary journey to the golden era of ancient Egypt with Pharaoh’s Feast – an opulent main course inspired by the grand banquets of pharaohs. This sumptuous dish showcases a succulent roast lamb, lavishly infused with exotic spices and served alongside fragrant spiced couscous. Immerse yourself in the splendor of Egyptian flavors as we pay homage to the royal feasts that once graced the tables of pharaohs. Let your taste buds wander through the sands of time and indulge in a feast befitting of royalty, where history and gastronomy intertwine in harmonious bliss.
| Leg of lamb, bone-in | 1 (approximately 5 pounds) |
| Olive oil | 1/4 cup |
| Garlic cloves, minced | 6 |
| Ground cumin | 1 tablespoon |
| Ground coriander | 1 tablespoon |
| Ground cinnamon | 1 teaspoon |
| Ground nutmeg | 1/2 teaspoon |
| Ground cloves | 1/4 teaspoon |
| Salt | 1 tablespoon |
| Black pepper | 1 teaspoon |
| Vegan butter | 2 tablespoons |
| Vegetable broth | 1 cup |
| Couscous | 1 cup |
| Dried apricots, chopped | 1/2 cup |
| Raisins | 1/4 cup |
| Slivered almonds | 1/4 cup |
| Fresh parsley, chopped | For garnish |
Tip of the Dish
For an authentic touch, consider marinating the leg of lamb overnight in a mixture of olive oil, garlic, ground cumin, coriander, cinnamon, nutmeg, cloves, salt, and black pepper. This will infuse the lamb with a divine blend of Egyptian spices and elevate its flavor to royal heights. Additionally, to add a delightful sweetness to the couscous, toss in the chopped dried apricots and raisins while it cooks, and garnish with slivered almonds for a subtle crunch that complements the overall richness of the dish.
Follow these step-by-step instructions to create the majestic Pharaoh’s Feast – a divine main course that transports you to the grand feasts of ancient Egypt:
- In a small bowl, combine the minced garlic, ground cumin, ground coriander, ground cinnamon, ground nutmeg, ground cloves, salt, and black pepper to make the Egyptian spice blend.
- Place the leg of lamb in a roasting pan and rub it thoroughly with the Egyptian spice blend. Drizzle the olive oil over the lamb and massage it into the meat.
- Cover the roasting pan with plastic wrap and refrigerate the lamb to marinate overnight, allowing the flavors to meld and infuse.
- Preheat the oven to 350°F (175°C).
- Remove the plastic wrap from the roasting pan and add the vegan butter and vegetable broth around the lamb.
- Cover the roasting pan with aluminum foil and place it in the preheated oven. Roast the lamb for approximately 2 to 2.5 hours, or until it reaches your desired level of doneness.
- While the lamb is roasting, prepare the spiced couscous. In a saucepan, bring 1 1/2 cups of water to a boil. Stir in the couscous and reduce the heat to low. Cover the saucepan and let the couscous simmer for 8-10 minutes, or until it absorbs the water and becomes fluffy.
- Once the couscous is cooked, fluff it with a fork and toss in the chopped dried apricots and raisins.
- Toast the slivered almonds in a dry skillet over medium heat until lightly golden, and then stir them into the couscous.
- Remove the roast lamb from the oven and let it rest for a few minutes before carving.
- To serve, arrange the succulent slices of roast lamb on a platter, and serve them alongside the fragrant spiced couscous. Garnish with freshly chopped parsley for an extra touch of elegance.
- Enjoy Pharaoh’s Feast with your loved ones, and savor the enchanting flavors that echo the grandeur of ancient Egypt.
Food & Snacks 
Leave a comment