INGREDIENTS
1 leg lamb, boned and butterflied
Salt and pepper to taste
Argan oil/rape seed oil to cook
Chopped mint to serve, optional
For the marinade:
3 spring onions, very finely chopped
1 tsp ground ginger
1 tsp ground coriander
1 tsp ground cumin
1 tbsp garlic
2 tsp paprika
1 tsp liquid honey
Grated rind and juice of 1 lemon
1 tsp rose harissa
½ tsp turmeric
1 tbsp mint, finely chopped
2 tbsp coriander, finely chopped
For the jewelled couscous
600 ml fresh chicken or vegetable stock, from a carton is fine
500 g couscous
Grated rind of 1 lemon
6 tbsp extra virgin olive oil
50g toasted flaked almonds
100g ready-to-eat apricots, chopped
50g sultanas, about 4 tbsp
2 heaped tbsp fresh flat leaf parsley, chopped
2 heaped tbsp fresh coriander, chopped
Salt and freshly ground black pepper
Yoghurt Sauce:
190ml thick Greek-style yogurt
1 tbsp chopped coriander
1 tbsp chopped mint
1 clove garlic, mashed to a paste with a little salt
Recipe continues
METHOD
Place the lamb in a non-aluminium container. Combine all the ingredients for the marinade and rub over the meat. Cover and refrigerate overnight or let stand 2 to 3 hours at room temperature. Bring the lamb to room temperature, if refrigerated.
Preheat an oven to 200˚C. Remove the lamb from the marinade and sprinkle with salt. Add a little of the oil to a large frying pan and, when hot, add the lamb, flesh-side down first, and sear until browned, about 3-4 minutes. Turn the lamb over and brown the other side. Roast for about 45 minutes for medium meat. Let rest for 10 minutes before carving. Sprinkle with a little chopped mint before serving (optional).
For the jewelled couscous
Heat the stock in a pan until boiling. Pour in the couscous in a thin, steady stream and then stir in the lemon rind. Cover with plastic film and set aside for 5 minutes to allow the grains to swell. Remove the plastic film and fluff up the grains with a fork so that they separate. (you can prepare to this stage ahead)
Return the couscous to the heat and drizzle over the olive oil. Cook gently for a few minutes, stirring with the fork to fluff up the grains, then remove from the heat. Fold in the almonds, apricots, sultanas, parsley and coriander and season to taste.
Tip the couscous into an ovenproof dish, cover with plastic film and chill until ready to serve. You can keep this warm in the bottom of a moderate oven, covered with foil for up to half an hour until ready to serve. Alternatively, pierce the plastic film all over with a fork and heat on high in the microwave for 2-3 minutes or according to manufacturer’s instructions. Serve at once.
To make the Yoghurt Sauce:
To make the yoghurt sauce mix all ingredients together and serve on the side of lamb and couscous.