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Slow roast leg of lamb with mediterranean cous cous

Added by hspink | Sat 25 Jul 2009 @ 17:02

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Gorgeous melt in the mouth lamb with nice light cous cous - not as stodgy as your typical roast. I made this for my birthday dinner this year, I was hoping for some left over lamb for sandwiches in the week and my friends devoured the lot, even involving one girl getting a bit prehistoric and eating the last scraps directly from the bone it was that good!

Ingredients
Leg of lamb (approx 2kg for 6)
Garlic
Rosemary
Lemon
Olive oil
cous cous
Med Veg such as Peppers, courgette, red onions, cherry tomatoes
Tomato puree and sun dried tomatoes
Med herbs such as basil, garlic, rosemary

Method
Put slits in the lamb into which stuff garlic and rosemary
Put it into a large le creuset (or similar lidded caserole dish) add a drizzle of olive oil and the juice of half a lemon.
Put the lid on.
Slow roast the lamb at about 140 for 4 hours. take out to rest for 30 mins before serving, it shouldn\'t need slicing more fall straight off the bone.

Med veg.
As the meat comes out for its 30 min rest crank the oven up to 180-200 and get the roughly chopped med veg in on a baking tray NO OIL for 25 mins.
Take veg out, it should be a bit squishy by this point.
Add a good dollop of puree, small diced sun dried tomatoes garlic basil and a tiny bit of olive oil Salt and pepper.
Mix all this in and return to oven for 5 mins.

Cous Cous.
Use the water absorbing method in a bowl with cling film, takes ~5mins (read the packet) while the med veg is in the oven.

Serve the med veg and cous cous next to each other so they an be mixed on the plate - who says you shouldn\'t play with your food!!

tried this recipe or a similar one? share your tips...

1. by Autumn on Sat 06 Apr 2013 @ 09:41

This method of cooking lamb is fabulous. Just the right amount of time too. Thank you so much for sharin this recipe! Cheers.

2. by paul clark on Fri 08 Mar 2013 @ 21:55

thanks again jim. must admit I get confused with all recipes I follow. no one says anything about if its a fan oven or normal oven. my flash new 4 oven whoop a ganger has so many settings its a tad confusing. im guessing you have allowed for a conventional oven??????? cheers again. your the man. x<br />

3. by Mish on Sun 03 Feb 2013 @ 23:31

Amazing recipe!! Lamb is an Aussie classic and although I've been cooking for twenty years and never been able to cook a leg of lamb so tender and flavourfull. Thankyou so much for sharing :)

4. by Dan on Sat 01 Sep 2012 @ 17:01

Jamie - you're the Don! This lamb is fantastic....especially when JS put it on offer !!!!

5. by amrita on Tue 24 Jul 2012 @ 21:30

this is just what i was looking for it,s delicous i'm a young cook making it for the family and guess what they loved it but there not a big fan of couscous i'm only twelve i tryed my best.

6. by Louise on Wed 23 May 2012 @ 13:21

Doing this for a supper party for 8 tonight. Am going to serve with flat breads, houmous and creme fraiche as well so people can make their own wraps. Yum!

7. by Lorraine on Fri 27 Jan 2012 @ 10:33

Don't think my previous comment went through ... just had to say once again this is the best leg of lamb recipe ever !! Hubby even gave me 10 out of 10, absolutely delicious. Thanks so much hspink - I'd originally thought this was one of Jamie's recipes, as I googled "Le Creuset leg of lamb" and yours was the first to come up!! Much appreciation from this aussie household, will only ever cook a leg of lamb this way from now on

8. by Deirdre on Sun 03 Jul 2011 @ 19:03

fab fab fabxpe

9. by gillbates on Tue 26 Apr 2011 @ 04:13

Slow roast the lamb at about 140 for 4 hours - this is in celsius, right?

10. by DearPru on Sun 24 Apr 2011 @ 12:52

We are living in the Gulf and Easter is a normal workday for us. And my husband has to go back to the clinic tonight with poorly foot. So I am going to try this as lamb is his favourite and follow it with his equally favourite dessert (as opposesd to desert ha ha) and chocolate. That should make him happy.

11. by Davor Čulić on Sun 06 Mar 2011 @ 18:23

I am currently on AKPO Oil field in Nigeria and today we made the leg of lamb. Your countrymens were very happy. Cheers.<br /> Davor

12. by Richard on Tue 28 Dec 2010 @ 10:14

I have made this several times and it is always sensatinal. I like the recipe best of all with a shoulder of lamb as it seems sweeter than the lag and the meat is so tender.

13. by Liz on Mon 02 Aug 2010 @ 02:25

I would like to know if it is possible to slow roast lamb (as above) in a bench top turbo oven, if so how?par

14. by James on Thu 13 May 2010 @ 12:24

Made this for my wife and it got me the best shag ever for dessert!

15. by adamf on Sat 03 Apr 2010 @ 21:48

I made this the day/night before and warmed the lamb through the day after. It tasted sensational..!!

16. by DalesBoy on Sun 28 Feb 2010 @ 15:12

I made it for my wife and she couldn;t get enough of it. She really enjoyed the lamb as well.

17. by christine hopkin on Wed 30 Dec 2009 @ 08:46

Thankyou for this recipe, a friend reccommended it and said it is amazing! Have friends who like the med. cooking so hopefully tonights dinner party will be a huge success, hopefully!

18. by christine hopkin on Wed 30 Dec 2009 @ 08:46

Thankyou for this recipe, a friend reccommended it and said it is amazing! Have friends who like the med. cooking so hopefully tonights dinner party will be a huge success, hopefully!

19. by mr spice on Sat 28 Nov 2009 @ 22:09

Thanks! I made this for my wife tonight and she loved it!
A little bit of the Med in cold Germany. Cheers!

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