Roast lamb with preserved lemon

Embrace the flavours of the Middle East with this roast lamb recipe. Marinated with preserved lemon and served with herb and nut flecked couscous, this dish is sure to become a family favourite

By Jennene Plummer
  • 10 mins preparation
  • 1 hr 30 mins cooking
  • 2 hrs marinating
  • Serves 6
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This recipe first appeared in Woman's Day.
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  • 1/4 cup olive oil, plus 1 tbsp extra
  • 1/2 preserved lemon, sliced
  • 3 garlic cloves, crushed
  • 2 teaspoon cumin seeds
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon chilli flakes
  • 2 kilogram leg of lamb
  • 1 onion, cut into wedges
  • 1 red capsicum, seeded, thickly sliced
  • 1/2 cup green olives
  • 1 1/2 cup couscous
  • 1 1/2 cup just-boiled water
  • 1/2 cup coriander leaves
  • 1/4 cup natural flaked almonds


  • 1
    In a large dish, combine oil, lemon, garlic and spices. Add lamb, turning to coat. Marinate for at least 2 hours.
  • 2
    Preheat oven to moderate, 180ºC.
  • 3
    Spread onion over pan. Place lamb on top. Pour marinade over. Bake, covered with foil, for 3 hours, adding capsicum and olives for the final 30 minutes. Rest, loosely covered with foil, for 15 minutes.
  • 4
    Place couscous and water in a bowl. Cover with cling film. Set aside for 3-5 minutes. Fluff with a fork. Add coriander, almonds and extra oil. Serve sliced lamb with veges, pan juices and couscous.


  • We used a leg of lamb on the bone, but an easy-carve lamb could also be used – reduce cooking time by about 30 minutes.