Moroccan Leg of Lamb with Orange Salad & Currant Couscous
Published 22nd April, 2020
Cuisine: Moroccan Serves: 4
Preparation: 30 Mins Cooking: 1 Hr 30 Mins
- 1 Ezy Carve Leg of Lamb
- 1 (225 gm) ‘Thistle Be Good’ Couscous with Currants
- Olive Oil
- ½ Cup Coriander Leaves
- ½ Cup Flat Leaf Parsley Leaves
- 4 Cloves Garlic
- 1 tsp Ground Cumin
- 2 tsp Ground Coriander
- 1 tsp Cinnamon
- 1 tsp Sweet Paprika
- 1 tsp Sumac
- 60 gm Butter, softened
- 1 tsp Sea Salt
- 1 (150 gm) Barossa Valley Feta Cheese
- 4 Navel Oranges
- 1 Small Red Onion
- ½ Cup Kalamata Olives
- ½ Cup Parsley Leaves
- Olive Oil
- In a small food processor, process the garlic, parsley & coriander until finely chopped, place in a small bowl with the ground cumin, coriander, cinnamon, sweet paprika, sumac, sea salt and softened butter, mix well to combine.
- Pat the lamb leg dry with paper towel, with a sharp knife carefully score the skin. Rub the marinade over the leg, especially into the incisions and allow to marinate for a few hours or over night if possible.
- Preheat the oven to 200℃, place the lamb leg on a roasting rack inside a deep roasting pan. Place in the oven and start cooking, after 20 minutes reduce the heat to 180℃, continue cooking and basting regularly.
- Cook for 25-30 minutes per 500gm for Medium or use a meat thermometer and cook until the internal temperature is around 60℃. Remove from the oven, loosely cover with foil and allow to rest for 10 minutes before carving.
- To prepare the ‘Moroccan’ couscous, place in a bowl and add 230 ml of boiling water, stir well. Leave to stand for 5 minutes. Drizzle over 1 tbls of olive oil and fork through couscous until fluffy.
- For the orange salad, remove the skin and pith from the oranges, slice into rounds. Slice the onion into thin rings, arrange in a shallow bowl, add the black olives, crumble over the feta cheese, add the parsley leaves and drizzle with olive oil