Rosemary roast lamb with saffron couscous

  • serves 4
  • Easy

The easiest and best lamb roast. Ditch the usual roast potatoes for a Middle-Eastern side. Couscous takes minutes to prepare and can be assembled while the lamb rests leaving you with more Sunday to play with. Serve with seasonal veg on the side.



  • garlic 6 cloves
  • salt flakes 2 tsp
  • rosemary leaves from a bunch
  • olive oil
  • leg of lamb 2 kg, bone in


  • couscous 350g
  • ground cumin ½ tsp
  • lemon 1, juiced
  • olive oil 6 tbsp
  • saffron a few strands
  • chicken stock 500ml
  • dried apricots 50g, and diced
  • walnut halves 50g, chopped
  • flat-leaf parsley a small bunch, chopped
  • coriander a small bunch, chopped


  • Step 1

    Heat the oven to 190C/fan 170C/gas 5. Crush the garlic and sea salt together with a pestle and mortar. Add the rosemary and crush again. Stir in 4 tbsp olive oil. Make about 10 incisions in the lamb, cover with marinade, rubbing it into the incisions, and season with black pepper. Roast for 1 hour 15 minutes for pink meat. Rest for 20 minutes before carving.

  • Step 2

    Put the couscous in a bowl with the cumin, lemon juice and half the olive oil. Stir the saffron strands into the hot stock then pour over the couscous and leave covered for 6 minutes or until cooked. Fluff with a fork and add the rest of the ingredients. Season and serve with the lamb.

Nutritional Information

  • Kcals 143
  • Carbs 53.6g
  • Protein 84.2g
  • Fat 67.3g
  • Salt 3.56g
  • Fibre 2.1g