Leg of lamb stuffed with couscous

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Leg of lamb stuffed with couscous and served with roasted vegetables

A colourful and fragrant roast dinner for any occasion

1 hour 30 minutes

Serves 6

Charlie Farrant

Recipe by: Charlie Farrant | Student Dietitian and Running Blogger

This recipe is great for Sunday lunch, an Easter celebration, or Christmas dinner. The stuffing doubles up as your side dish to reduce the time spent cooking – and washing up! Serving this dish with roasted carrots and asparagus creates a colourful feast.

Charlie Farrant

Recipe by: Charlie Farrant | Student Dietitian and Running Blogger

This recipe is great for Sunday lunch, an Easter celebration, or Christmas dinner. The stuffing doubles up as your side dish to reduce the time spent cooking – and washing up! Serving this dish with roasted carrots and asparagus creates a colourful feast.

Ingredients

  • 200g couscous
  • 300ml boiling water
  • Large handful fresh parsley, finely chopped
  • Small handful fresh mint, finely sliced
  • 1 lemon, zest only, finely grated
  • 25g pistachios, finely chopped
  • 1 clove garlic, peeled and finely chopped
  • Freshly ground black pepper
  • 500g half leg of lamb, butterflied
  • 2 sprigs rosemary
  • 1 onion, sliced into rounds
  • 400g carrots, peeled and quartered lengthways
  • 250g asparagus, woody ends removed

CALORIES: 333

FAT: 12.6g

5 A DAY: 1.5

SALT: 0.2g

SUGAR: 3.6g

Method

  1. Preheat the oven to 200ºC/Fan 180ºC.
  2. Put the couscous in a large mixing bowl and cover with the boiling water. Cover with cling film and leave for 5 minutes, or until the couscous swells up.
  3. Uncover and fluff with a fork. Drain off any excess water. Stir in the parsley, mint, lemon zest, pistachios and garlic. Season with freshly ground black pepper.
  4. Lay the lamb open on the board, pack a quarter of the cous cous mixture into the middle and fold the meat over. Wrap the string around the lamb and tie together, tucking the rosemary under the string. Arrange the onion slices into the roasting tin and lay the lamb on top. Scatter the carrots around the edge.
  5. Roast for 50 minutes. Lift the lamb and onions onto a board, cover with foil and rest for 30 minutes. Add asparagus to the roasting tin and continue to cook with the carrots for 20 minutes.
  6. Serve the lamb in slices with the remaining couscous and roasted vegetables.

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Serve with mint sauce and redcurrant jelly – just be sure to choose lower sugar versions

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