Roast lamb leg, couscous salad

Jane and Jeremy Strode

all details

The couscous salad can be served with a whole baked fish, such as snapper, for a lighter lunch. It is perfect for a large gathering.

Roast leg of lamb with cous cous
Photo: Jennifer Soo

Ingredients

  • 1 lamb leg, about 3kg
  • Sea salt
  • Freshly ground white pepper
  • 1 tbsp grated lemon rind
  • 2 garlic cloves, crushed
  • 5 thyme sprigs
  • 400g couscous
  • 20ml olive oil
  • 400ml chicken stock or water
  • 1/4 cup chopped parsley leaves
  • 1/4 cup chopped coriander leaves
  • 150g peas, blanched
  • 200g cooked chickpeas
  • 350g natural yoghurt
  • 2 tbsp lemon juice
  • 1 tsp ground cumin

Method

Preheat oven to 200C. Rub lamb leg skin with salt, pepper, lemon rind and garlic. Top with thyme and roast for one hour. Rest in a warm place for 20 minutes. This will give you pink lamb.

Place couscous in a bowl and drizzle with olive oil. Bring stock to the boil and pour over. Stir and then cover for 5 minutes.

Run a fork through the couscous to separate grains. Stir through parsley, coriander, peas and chickpeas. Mix yoghurt with remaining ingredients, season and pour over the couscous before serving with slices of roast lamb leg.

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  • Main Ingredients - Lamb
  • Course - Main-course
  • Occasion - Easter

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