Photo: Jennifer Soo
Have your say
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.
Advertisement 
Reviews
Be the first to write a review.
New user? Sign up
Write a review
You are logged in as [Logout]
All information entered below may be published.
Thank you
Your review has been submitted for approval.
Reviews are moderated and are generally published if they are on-topic and not abusive.