Butterflied Moroccan Lamb Leg with Pearl Cous Cous

Serves: 4 | Preparation Time: 30 min | Cooking Time: 4 hours
Lamb:
Ingredients:
1 Tasman Butterflied Lamb Leg pre-marinated with Moroccan glaze
Method:
- Place lamb on an oven proof rack on top of a tray.
- Turn on oven and preheat for 20 mins at the hottest temperature setting.
- Slash the lamb fat with a knife.
- Spray or slightly oil some foil and place over the lamb.
- 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.
- Rest for 15-20 mins.
Cous Cous:
Ingredients:
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
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
Method:
- Combine the fresh coriander, chopped parsley, garlic, chilli, cumin, ground coriander and paprika and mix together.
- Add butter and combine. Season with salt and pepper to taste and set aside.
- In a saucepan, add any pan juices from the lamb and stir in the couscous.
- Add the stock and cover with foil. Simmer on the lowest setting for approximately 15-20 mins or until liquid is absorbed.
- Stir in the butter herb mix.
- Serve with yogurt, a wedge of lemon, a sprig of parsley and mint. Enjoy!