Lunch/Dinner Spiced Roast Lamb with Fruit & Nut Couscous

Serves : 4-5

Preparation Time: 15 minutes plus resting time

Cooking Time: 1 hour 25 minutes to 1 hour 45 minutes

Spiced Roast Lamb with Fruit & Nut Couscous

Ingredients

  • 1 x 1.15kg ½ leg of lamb
  • 1 tsp ground ginger
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ½ lemon
  • 8-10 garlic cloves, outer skin removed
  • 1 tbsp fresh coriander, finely chopped
  • 3 tbsp olive oil
  • salt and pepper, to season

For the couscous

  • 180g couscous
  • 350ml boiling water
  • 100g dried apricots, halved
  • 75g sultanas
  • 75g flaked almonds, toasted
  • 1 tbsp curly parsley, finely chopped
  • 1 tbsp finely snipped chives
  • 1 tbsp olive oil
  • salt and pepper, to season

For the gravy

  • 1 tbsp plain flour
  • 250ml hot lamb stock
  • 100ml red wine

Method

  1. Remove the leg of lamb from the packaging and place in a roasting tin, skin side up, 30 minutes before cooking time.

  2. Preheat oven to 220°C/200°C fan/Gas Mark 7. In a small bowl mix the ginger, cumin, coriander, finely grated lemon zest, 1 peeled & crushed garlic clove and fresh coriander together. Stir in 1 tbsp olive oil and rub the mixture over the top of the lamb. Drizzle with the remaining olive oil and season with salt and pepper.

  3. Roast in the centre of the oven for 20 minutes, then turn the oven down to 180°C/160°C fan/Gas Mark 4. Roast for a further 1 hour 5 minutes - 1 hour 25 minutes. 25 minutes before the end of the cooking time baste the lamb with the pan juices. Add the remaining garlic and the zested lemon half.

  4. Rest the lamb on a warm serving plate and cover. Take out the garlic and lemon for the couscous. Reserve the cooking juices in the roasting tray for the gravy while you prepare the couscous.

  5. To make the couscous, place the couscous in a large mixing bowl. Pour in the boiling water add the apricot and sultanas. Stir and cover for 10 minutes while you make the gravy.

  6. To make the gravy, remove the fat with a spoon. Add the flour and stir with a whisk in the roasting tray over a low heat for 2-3 minutes. Stir in the stock and wine slowly. Bring to the boil and cook for a further 2-3 minutes. Strain into a warmed jug.

  7. Stir the couscous add the almonds, parsley, chives, olive oil, garlic, juice from the lemon and season. Stir again and serve straight away with slices of lamb, broccoli and gravy.