moroccan spice rub leg of lamb

on a bed of couscous recipe

Recipe Serves 6-8

AUSTRALIAN LAMB

• 1 Australian leg of lamb, boneless
• cooking string

SPICE MIXTURE

• 2 tablespoons mild paprika
• 1 teaspoon ground cumin
• 1 teaspoon ground ginger
• 3 teaspoons ground coriander
• ½ teaspoon ground turmeric
• ½ teaspoon ground nutmeg
• ½ teaspoon ground carraway seeds
• ½ teaspoon ground cloves
• ¼ teaspoon cayenne pepper
• 20 Spanish saffron threads, finely broken

COUSCOUS

• 1 tablespoon extra virgin olive oil
• 1 tablespoon onion, finely diced
• 14 ounces Israeli couscous, cooked, warm
• 1 tablespoon lemon zest, preserved, shredded
• 3 tablespoons tomato flesh, diced
• 1 tablespoon white vinegar
• ½ cup fresh mint, chopped

OPTIONAL, TO SERVE

• steamed snowpeas or green vegetable
• harissa paste

1. Make the spice mixture by combining and blending all the ingredients. Liberally rub the spice into the cut and skin side of the lamb and then roll to tie the leg of lamb into a long, cylindrical shape. Store the remaining spice mixture in an airtight container and keep dry.
2. Place on rack and cook at 375°F, allowing 25 minutes per pound or until the internal temperature is 140°F. Once done, remove from the oven and leave to rest in a warm area for 10 minutes before carving. Remove the string before carving into desired slices.
3. While the lamb cooks, heat the oil in a suitable size pan over medium heat and cook the onion for 1 minute; tip in the couscous, lemon zest, tomato flesh and vinegar. Cook for 2-4 minutes, stirring constantly until all ingredients are heated through. Add the chopped mint to the couscous and stir through.
4. Spoon the couscous into the center of the plates and layer slices of lamb over the top. Serve with steamed snow peas or a green vegetable of your choice and the harissa paste on the side.

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