Roast lamb with couscous stuffing
4
Points®
Total time: 1 hr 55 min • Prep: 20 min • Cook: 1 hr 35 min • Serves: 6 • Difficulty: Easy
When you carve into this Moroccan-spiced lamb you will discover an amazing almond and raisin stuffing.
Ingredients
Raw almonds
40 g, slivered
Chicken stock
½ cup(s), (125ml)
Ground cinnamon
¼ tsp
Dry couscous
65 g
Raisins
2 tbs, chopped
Fresh coriander
2 tbs, chopped
Lamb leg roast, raw
1200 g
Oil spray
1 x 3 second spray(s)
Moroccan seasoning
2 tsp
Lemon(s)
1 medium, wedges to serve
Instructions
1
Preheat oven to 180ºC or 160ºC fan-forced. Place almonds on a baking tray and bake for 4–5 minutes or until toasted.
2
Meanwhile, bring stock and cinnamon to the boil in a small saucepan. Stir in the couscous and raisins. Turn off heat, cover and allow to stand for 3–5 minutes or until liquid is absorbed. Fluff with a fork to separate the grains. Add the toasted almonds and coriander and mix to combine.
3
Untie easy-carve lamb leg. Fill lamb cavity with couscous mixture. Roll lamb to enclose stuffing and tie with kitchen string. Place lamb in a large baking dish with ¾ cup (180ml) water. Spray with oil and sprinkle with the Moroccan seasoning. Bake, uncovered, for 1 hour 30 minutes or until cooked to your liking. Cover with foil and rest for 10 minutes before slicing thinly. Serve with lemon wedges.
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