Butterflied Moroccan Lamb Leg with Pearl Cous Cous

Butterflied Moroccan Lamb Leg with North African Pearl Cous Cous

Serves: 4 | Preparation Time: 30 min | Cooking Time: 4 hours


1 Tasman Butterflied Lamb Leg pre-marinated with Moroccan glaze
  1. Place lamb on an oven proof rack on top of a tray.
  2. Turn on oven and preheat for 20 mins at the hottest temperature setting.
  3. Slash the lamb fat with a knife.
  4. Spray or slightly oil some foil and place over the lamb.

  5. Place in oven and turn down heat to 165oC. Cook for 3.5 - 4 hours or until you can pull it apart with two forks.
  6. Rest for 15-20 mins.

Cous Cous:
360g (2 1/4 cups) pearl cous cous
875ml (3 1/2 cups) Massel chicken style liquid stock
1/4 cup chopped fresh coriander
1/4 cup chopped fresh continental parsley

3 garlic cloves, coarsely chopped
1 long fresh red chilli, chopped
2 tsp ground cumin
2 tsp ground coriander
2 tsp sweet paprika
50g butter, at room temperature

  1. Combine the fresh coriander, chopped parsley, garlic, chilli, cumin, ground coriander and paprika and mix together.
  2. Add butter and combine. Season with salt and pepper to taste and set aside.
  3. In a saucepan, add any pan juices from the lamb and stir in the couscous.
  4. Add the stock and cover with foil. Simmer on the lowest setting for approximately 15-20 mins or until liquid is absorbed.
  5. Stir in the butter herb mix.
  6. Serve with yogurt, a wedge of lemon, a sprig of parsley and mint. Enjoy!

Results may vary.