Roast lamb with raisins and couscous

4 servings

Ingredients

Quantity Ingredient
1 Leg of Lamb; (boned)
50 grams Raisins
2 teaspoons Grated Lemon Zest
2 Sprigs Thyme
2 Sprigs Rosemary
1 Clove Garlic
1 teaspoon Balsamic Vinegar
2 tablespoons Olive Oil
3 slices Bread - dried and crust removed
30 grams Breadcrumbs
Salt and Pepper
225 grams Cous Cous
350 millilitres Water; (boiling)
4 Mint Leaves; (chopped)
½ Onion; (finely diced)
1 Clove Garlic; (crushed)
25 grams Cashew Nuts
¼ Green Pepper; (diced)
25 grams Sliced Mushrooms
25 grams Butter
Olive Oil

Directions

COUS COUS

1. Prepare the leg of lamb by removing some of the gristle and fat. Criss cross the inside with a sharp knife.

2. Season with salt, pepper, herbs and garlic.

3. Place the raisins in a pan with a little water and boil until plump.

Drain and chop. Add the oil, vinegar, breadcrumbs and mix together.

4. Spread the raisins inside the leg and tie cook at 350ºf for about 1 hour 15 minutes. Allow to rest before carving.

5. Serve with Cous Cous.

Cous Cous

6. Gently fry all the ingredients in the butter excluding the mint.

7. When cooked, add the cous cous.

8. Pour over the boiling water and remove from heat.

9. After 3 minutes, season with salt and pepper and mint and serve with lamb.

Converted by MC_Buster.

NOTES : Chef:Paul Heathcote

Converted by MM_Buster v2.0l.

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