Stuffed lamb with fruity couscous

• porsi: 6
• total waktu: 2 hrs, 15 min

Bahan-bahan

200g giant couscous

400ml chicken stock

2tbsp olive oil

45g each: raisins, sultanas and dried

apricots (finely chop the apricots)

3tbsp pine nuts, toasted

zest and juice of 2 large lemons

1 tsp dried mint

2kg carvery-boned leg of lamb (ask

your butcher to do this)

3 garlic cloves, sliced

3tbsp chopped fresh mint

75g pomegranate seeds

125g natural yogurt

3tbsp tahini paste

Petunjuk

1 Cook the couscous in the stock until just tender. Drain then refresh under cold running water. Put into a bowl and add the oil, dried fruits, nuts and lemon zest. Mix and add seasoning with the dried mint.

2 Lay 12 long pieces of string at even intervals on a board and place the lamb leg on top with the boned side up. Season, then spread a quarter of the couscous mixture evenly over the cut side of the lamb. Heat the oven to 220C/Gas Mark 7.

3 Tie the lamb tightly so you have a cylindrical shape. Make short incisions into the skin and stud in the garlic. Season well. Put the lamb in a roasting tin and cook in the top third of the oven for 25mins. Reduce the heat to 190C/Gas Mark 5, and cook for1hr 30mins (for pink).

4 Take the remaining couscous mixture and add the fresh mint and pomegranate seeds with a good squeeze of lemon juice, to serve on the side. For the sauce, mix the yogurt and tahini with black pepper. Carve the lamb in thin slices and squeeze over the remaining lemon juice. Serve with our green beans and carrots with hazelnuts.

Catatan

Spring carrots and green beans with hazelnuts (serves 6)

Trim 300g carrots and 500g beans. Steam the carrots, followed by the beans, until just tender. While still warm, toss in 3tbsp chopped, roasted hazelnuts, the juice of 1 medium orange and 2tbsp hazelnut or olive oil then season well.