Slow roast leg of lamb with mediterranean cous cous

Slow roast leg of lamb with mediterranean cous cous
 
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This recipe was uploaded
by hspink

 
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Ingredients

Ingredients
Method
 
  • 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
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!!

Slow roast leg of lamb with mediterranean cous cous

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This recipe was uploaded by hspink

 
 
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!

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!!
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