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Rosemary roast lamb with saffron couscous

Rosemary roast lamb with saffron couscous

Name: Rosemary roast lamb with saffron couscous
Total time: 1 h 30 min
Yield: Serves 4
Cuisine: British
Ingredients: 6 cloves garlic; 2 tsp salt flakes; leaves from a bunch rosemary; olive oil; 2 kg leg of lamb bone in; 350g couscous; ½ tsp ground cumin; 1 lemon juiced; 6 tbsp olive oil; a few strands saffron; 500ml chicken stock; 50g dried apricots and diced; 50g walnut halves chopped; a small bunch flat-leaf parsley chopped; a small bunch coriander chopped

Published: March 25, 2015 at 3:05 PM

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Serves 4

A little effort

Total time: 1 hr and 30 mins

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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.

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Alternatives

Complete the dish

Try this recipe for rosemary roast lamb with couscous, then discover how to cook the perfect roast leg of lamb and check out our rosemary and honey roast lamb and roast rack of lamb. Also make your own mint sauce to accompany this roast lamb recipe.

Ingredients

Nutrition

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

bone in

couscous

350g couscous
½ tsp ground cumin
1 lemon

juiced
6 tbsp olive oil
a few strands saffron
500ml chicken stock
50g dried apricots

and diced
50g walnut halves

chopped
a small bunch flat-leaf parsley

chopped
a small bunch coriander

chopped

Nutrition: per serving

kcal143
fat67.3g
carbs53.6g
fibre2.1g
protein84.2g
salt3.56g

Method

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.

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