Rosemary roast lamb with saffron couscous
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.
- 6 cloves garlic
- 2 tsp salt flakes
- leaves from a bunch rosemary
- olive oil
- 2 kg leg of lambbone in
couscous
- 350g couscous
- ½ tsp ground cumin
- 1 lemonjuiced
- 6 tbsp olive oil
- a few strands saffron
- 500ml chicken stock
- 50g dried apricotsand diced
- 50g walnut halveschopped
- a small bunch flat-leaf parsleychopped
- a small bunch corianderchopped
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.