Leg of lamb with couscous

Couscous studded with pomegranate and raisin makes a pretty accompaniment to Aaron Crazes rosemary, garlic and lemon lamb
By Aaron Craze
Leg of lamb with couscous
  • Rating:
  • Serves: 8
  • Cook Time: 40 minutes
  • Prep Time: 30 minutes plus overnight marinating
  • Effort: easy

Ingredients

For the lamb

  • leg of lamb, (about 3kg), boned and butterflied (ask your butcher to do this)
  • 5 sprig of rosemary
  • 1 bulbs garlic, cut in half around the middle
  • 1 unwaxed lemon, juice and zest
  • 50 ml olive oil
  • 8 flatbreads, to serve

For the Moroccan couscous

  • 100 g raisins, soaked overnight in 100ml vin santo (Italian dessert wine), drained
  • 500 g couscous
  • 1 tbsp extra virgin olive oil
  • 1/2 pomegranate, seeds only
  • 500 ml lamb or chicken stock
  • 100 g unsalted butter
  • bunches flat-leaf parsley, chopped

Method

1. For the lamb: put the lamb in a large dish and rub it all over with the rosemary, garlic, lemon zest, and sea salt and pepper; then rub in the olive oil and half of the lemon juice. Cover and leave to marinate for at least 2-3 hours (or overnight) in the fridge, turning occasionally.

2. Remove the lamb from the marinade, pat dry with kitchen paper and season with a little more salt and pepper. Set aside until the meat has reached room temperature. Meanwhile, heat a barbecue or grill until hot.

3. Grill or barbecue the leg of lamb for 12-15 minutes on each side (allow 12 minutes for meat that is pink in the centre, 15 minutes if you prefer it well done). Remove from the heat and transfer to a large platter or carving board.

4. Squeeze over the remaining lemon juice and cover with tin foil. Leave the lamb to rest for 15 minutes or more in a warm place.

5. For the Moroccan couscous: mix the raisins, couscous, olive oil and pomegranate seeds in a bowl and bring the stock to a simmer in a pan.

6. Pour the hot stock into the couscous and stir in the butter and some pepper. Mix thoroughly and cover tightly with cling film. After 2-3 minutes, remove the cling film and scatter over the chopped parsley.

7. Put the flatbreads on the barbeque and cook for a minute on each side to brand with bar marks.

8. Fluff up the couscous with a fork and add salt and pepper, to taste, if necessary.

9. Slice the lamb and serve with the flatbreads and Moroccan couscous.

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