Stuffed Lamb with Fruity Couscous Recipe
Cook the couscous in the stock until just tender. Drain then refresh under cold running water. Put into a bowl and add the oil, dried fruits, nuts and lemon zest. Mix well and add plenty of seasoning with the dried mint.
Lay 12 long pieces of string at even intervals on a board and put the lamb leg on top with the boned side up. Season well, then spread around a quarter of the couscous mixture evenly all over the cut side of the lamb.
Heat the oven to 200C fan, gas 7.Tie the lamb tightly so you have a cylindrical shape. Make short incisions into the skin and stud in the garlic. Season well. Put the lamb in a roasting tin and cook in the top third of the oven for 25 minutes.
Reduce the heat to 170C fan, gas 5, and cook for a further 1 hour 30 minutes (for pink). It’s best to check the cooking with a meat thermometer.
Take the remaining couscous mixture and add the fresh mint and the pomegranate seeds, with a good squeeze of lemon juice, to serve on the side in place of potatoes.
For the tahini sauce, mix together the yogurt and tahini with some black pepper.
Carve the lamb in thin slices and squeeze over the remaining lemon juice.
Video: Moroccan Couscous with Vegetables and beef الكسكس المغربي بالخضر
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