Rosemary roast lamb with saffron couscous

  • serves 4
  • A little effort

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.


Make your own mint sauce to accompany this rosemary roast lamb recipe.



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