Moroccan Leg of Lamb with Orange Salad & Currant Couscous

Method

1. In a small food processor, process the garlic, parsley and coriander until finely chopped. Place in a small bowl with the ground cumin, coriander, cinnamon, sweet paprika, sumac, sea salt and softened butter, then mix well to combine.
2. Pat the lamb leg dry with paper towel. Using a sharp knife, carefully score the skin. Rub the marinade over the lamb, especially into the incisions, and allow to marinate for a few hours or overnight if possible.
3. Preheat the oven to 200°C. Place the lamb leg on a roasting rack inside a deep roasting pan. Roast for 20 minutes, then reduce the heat to 180°C and continue cooking, basting regularly.
4. Cook for 25–30 minutes per 500g for medium, or use a meat thermometer and cook until the internal temperature reaches around 60°C. Remove from the oven, loosely cover with foil and rest for 10 minutes before carving.
5. To prepare the ‘Moroccan’ couscous, place in a bowl and add 230ml boiling water. Stir well and leave to stand for 5 minutes. Drizzle over 1 tbsp olive oil and fluff the couscous with a fork.
6. For the orange salad, remove the skin and pith from the oranges and slice into rounds. Slice the onion into thin rings and arrange in a shallow bowl. Add the black olives, crumble over the feta cheese, scatter over the parsley leaves and drizzle with olive oil.

1. Find Barossa Fine Foods Ezy Carve Leg of Lamb at your local Barossa Fine Foods retail store across South Australia.