Rosemary roast lamb with saffron couscous
- Preparation and cooking time
- Total time
- A little effort
- Serves 4
Skip to ingredients
- 6 cloves garlic
- 2 tsp salt flakes
- leaves from a bunch rosemary
- olive oil
- 2 kg leg of lambbone in
couscous
Nutrition: per serving
- kcal143
- fat67.3g
- carbs53.6g
- fibre2.1g
- protein84.2g
- salt3.56g
Method
step 1
Heat the oven to 190C/fan 170C/gas 5. Crush the garlic and sea salt together with a pestle and mortar. Add the rosemary and crush again. Stir in 4 tbsp olive oil. Make about 10 incisions in the lamb, cover with marinade, rubbing it into the incisions, and season with black pepper. Roast for 1 hour 15 minutes for pink meat. Rest for 20 minutes before carving.
step 2
Put the couscous in a bowl with the cumin, lemon juice and half the olive oil. Stir the saffron strands into the hot stock then pour over the couscous and leave covered for 6 minutes or until cooked. Fluff with a fork and add the rest of the ingredients. Season and serve with the lamb.
