Serves: 6
Time to make: 1 hr 35 mins (Hands-on time: 15 mins, Cooking time: 80 mins)
Total cost:$37.86 / $6.31 per serve
(at time of publication)
1.6kg leg of lamb (bone in)
1 cup couscous
100g pitted dried dates, chopped
4 green onions, finely chopped
1/2 cup (70g) slivered almonds
3 teaspoons ground cumin
2 teaspoons fresh thyme leaves
cooking oil spray
1 tablespoon chopped fresh rosemary
6 cups steamed green beans
| Kilojoules | 2,139kJ |
| Calories | 511cal |
| Protein | 45.9g |
| Total fat | 17.2g |
| Saturated fat | 5.3g |
| Carbohydrates | 40.2g |
| Sugars | 13.7g |
| Dietary fibre | 6.3g |
| Sodium | 117mg |
| Calcium | 94mg |
| Iron | 5.7mg |
Step 1 |
Preheat oven to 200°C. Make 3 diagonal slashes (about 10cm deep) across and down lamb leg, forming 3 pockets in meat. Place on a large baking tray. |
Step 2 |
Place couscous into a medium bowl and pour over 1 cup boiling water. Cover and stand for 2–3 minutes. Fluff up with a fork. Stir in dates, onion, almonds, cumin and thyme. |
Step 3 |
Set aside two-thirds of couscous mixture. Spoon remaining one-third of mixture into the 3 pockets in lamb. Lightly spray lamb with oil and sprinkle with rosemary and ground black pepper. Bake for 75 minutes, or until cooked to your liking (loosely cover with foil if stuffing starts to burn). Remove from oven and rest for 15 minutes before carving. |
Step 4 |
Meanwhile, lightly spray a 2 cup-capacity ovenproof dish with oil and fill with remaining couscous. Bake alongside lamb for last 30 minutes of cooking. Serve lamb with extra stuffing and steamed green beans. |
Make it gluten free: Replace couscous with 1 cup moistened gluten-free breadcrumbs.
Recipe by: Sally Parker
First published: November 2011
