Moroccan roast lamb with mint couscous

Name: Moroccan roast lamb with mint couscous
Cook time: 1 h 30 min
Yield: 4
Cuisine: Moroccan
Ingredients: 2 tablespoons olive oil; 3 teaspoons ground cumin; 3 teaspoons ground coriander; 3 teaspoons sweet paprika; 3 cloves garlic, crushed; 1.5 kg easy-carve leg of lamb; 1 ⅓ cups (245 g) couscous; 2 tablespoons chopped fresh mint

October 2, 2012

easyTime:1-2 hoursServes:4

A recipe from the Good Food collection.

Ingredients

2 tablespoons olive oil
3 teaspoons ground cumin
3 teaspoons ground coriander
3 teaspoons sweet paprika
3 cloves garlic, crushed
1.5 kg easy-carve leg of lamb
1 ⅓ cups (245 g) couscous
2 tablespoons chopped fresh mint

Method

Step 1
Preheat the oven to moderate 180°C (350°F/Gas 4). Combine the oil, spices and 2 cloves crushed garlic to form a smooth paste. Season with salt and pepper. Rub a thick coating of the paste all over the lamb. Place on a rack in a roasting tin and roast for 1 hour 15 minutes, basting two or three times. Turn off the heat, leave the oven door ajar and allow to rest for 10 minutes.
Step 2
Meanwhile, place the couscous in a heatproof bowl with 2 cups (500 ml) boiling water. Stir in the mint, the remaining garlic and ½ teaspoon salt. Cover and leave for 5 minutes, or until all the water has been absorbed, then gently fluff with a fork.
Step 3
To serve, carve the lamb into thick slices and place on a bed of couscous. Pour the pan juices into a small jug and serve with the lamb. Garnish with fresh mint leaves, if desired.

The best recipes from Australia's leading chefs straight to your inbox.