Name: Spiced lamb leg with fruity couscous
Cook time: 60 min
Total time: 60 min
Yield: 6
Ingredients: Spiced lamb leg; 2 tablespoon ras el hanout; 2 tablespoon olive oil; 1.5 kilogram butterflied lamb leg; Fruity couscous; 1 1/2 cup (375ml) water; 1 1/2 cup (300g) couscous; 2 oranges (480g); 1 cup (230g) fresh dates, seeded, quartered; 1 cup (100g) roasted walnuts, chopped coarsely; 1/3 cup coarsely chopped fresh flat-leaf parsley; 1/2 cup (125ml) orange juice; 2 tablespoon walnut oil; 1/2 teaspoon ground cinnamon

Ingredients

Spiced lamb leg

2 tablespoon ras el hanout

2 tablespoon olive oil

1.5 kilogram butterflied lamb leg

Fruity couscous

1 1/2 cup (375ml) water

1 1/2 cup (300g) couscous

2 oranges (480g)

1 cup (230g) fresh dates, seeded, quartered

1 cup (100g) roasted walnuts, chopped coarsely

1/3 cup coarsely chopped fresh flat-leaf parsley

1/2 cup (125ml) orange juice

2 tablespoon walnut oil

1/2 teaspoon ground cinnamon

Method

1.Combine ras el hanout and oil in large bowl, add lamb; turn to coat in marinade. Cover; refrigerate 3 hours or overnight.

2.Meanwhile, make fruity couscous. Bring the water to the boil in medium saucepan, remove from heat; stir in couscous, cover; stand about 5 minutes or until liquid is absorbed, fluffing with fork occasionally. Segment oranges over pan. Add remaining ingredients, season to taste.

3.Cook lamb on heated oiled grill plate (or grill or barbecue), covered, about 35 minutes or until cooked, turning midway through cooking. Cover; stand 10 minutes, slice thickly.

4.Serve lamb with couscous.

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Ingredients

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