Recipe

Spiced lamb leg with fruity couscous

Tender spiced lamb with a fruity couscous packed full of oranges, dates and walnuts.

Jul 31, 1976 2:00pm
  • 1 hr cooking
  • Serves 6
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Ingredients

Spiced lamb leg
  • 2 tablespoon ras el hanout
  • 2 tablespoon olive oil
  • 1.5 kilogram butterflied lamb leg
Fruity couscous
  • 1 1/2 cup (375ml) water
  • 1 1/2 cup (300g) couscous
  • 2 oranges (480g)
  • 1 cup (230g) fresh dates, seeded, quartered
  • 1 cup (100g) roasted walnuts, chopped coarsely
  • 1/3 cup coarsely chopped fresh flat-leaf parsley
  • 1/2 cup (125ml) orange juice
  • 2 tablespoon walnut oil
  • 1/2 teaspoon ground cinnamon

Method

Spiced lamb leg with fruity couscous
  • 1
    Combine ras el hanout and oil in large bowl, add lamb; turn to coat in marinade. Cover; refrigerate 3 hours or overnight.
  • 2
    Meanwhile, make fruity couscous. Bring the water to the boil in medium saucepan, remove from heat; stir in couscous, cover; stand about 5 minutes or until liquid is absorbed, fluffing with fork occasionally. Segment oranges over pan. Add remaining ingredients, season to taste.
  • 3
    Cook lamb on heated oiled grill plate (or grill or barbecue), covered, about 35 minutes or until cooked, turning midway through cooking. Cover; stand 10 minutes, slice thickly.
  • 4
    Serve lamb with couscous.

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