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Photo of Roast lamb with couscous stuffing by WW

Roast lamb with couscous stuffing

Total Time
1 hr 55 min
20 min
1 hr 35 min
When you carve into this Moroccan-spiced lamb you will discover an amazing almond and raisin stuffing.


Raw almonds

40 g, slivered

Chicken stock

½ cup(s), (125ml)

Ground cinnamon

¼ tsp

Dry couscous

65 g


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


1 medium, wedges to serve


  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.