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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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