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Photo of Roast lamb with vegetables and couscous by WW

Roast lamb with vegetables and couscous

Total Time
30 min
5 min
25 min
Want a Sunday roast but don’t have a lot of time? This one only takes 30 minutes!


Red capsicum

2 medium, thickly sliced

Pork leg roast, raw

520 g, (buy 2 x 370g roasts), trimmed, halved lengthways

Red onion

1 medium, cut into 12 wedges

Chicken stock

1 cup(s), (250ml)

Dry couscous

cup(s), (200g)


1 tbs

Oil spray

1 x 3 second spray(s)


  1. Preheat oven to 200°C or 180°C fan-forced. Line a large baking tray with baking paper. Arrange capsicum and onion on prepared tray. Place lamb on top of vegetables and lightly spray with oil. Bake for 20 minutes or until cooked to your liking. Transfer lamb to a plate. Cover lamb with foil and set aside to rest for 5 minutes before slicing thinly. Return vegetables to oven and bake for 5 minutes.
  2. Meanwhile, place stock in a medium saucepan and bring to the boil over high heat. Remove from heat. Stir in couscous. Cover and set aside for 5 minutes or until liquid has absorbed. Scrape with a fork to separate the grains.
  3. Serve lamb with vegetables, couscous and hummus.


SERVING SUGGESTION: Baby spinach leaves, drizzled with lemon juice.Baba ganoush or tzatziki instead of hummus.