orange-and-apricot studded lamb leg

with almond couscous recipe

Recipe Serves 8

AUSTRALIAN LAMB

• 1 Australian leg of lamb, bone-in

SPICE MIXTURE

• 2 large oranges, for juice and zest
• 8 dried apricots, plumped in hot water, finely diced
• 1 teaspoon ground cardamom
• 2 teaspoons ground cumin
• 1 teaspoon ground cinnamon
• 2 tablespoons honey, warmed

COUSCOUS

• 3 cups chicken stock
• 2 cups pearl or Israeli couscous
• ½ cup cilantro or parsley, chopped
• 3 spring onions, sliced
• 1 lemon, for juice and zest
• 2 tablespoons olive oil
• salt and freshly ground pepper, to taste
• ½ cup sliced or slivered almonds, toasted

OPTIONAL, TO SERVE

• spinach salad

1. Trim lamb and cut shallow slashes half an inch apart over the top. Combine orange zest with apricots, cardamom, cumin, cinnamon and honey and mix well. Massage mixture over the lamb and into the slashes. Cover and allow to stand at room temperature for at least 20-30 minutes.
2. Preheat oven to 375°F. Place the lamb on a rack in a baking dish and roast for 1 ½-2 hours or until internal temperature reaches 130-140°F for medium-rare, or until cooked as desired. Remove from oven, cover loosely with foil and allow to rest for 10-15 minutes before carving.
3. While the lamb is cooking, juice and coarsely zest the lemon and set aside. Place the stock and reserved orange juice in a saucepan and bring to a boil. Add couscous and cook for 10 minutes or until all liquid is absorbed and couscous is tender. Transfer couscous to a bowl and fluff with a fork. Toss with the cilantro, onion, lemon juice, zest and olive oil. Season with salt and pepper to taste and, just before serving, sprinkle with the almonds.
4. Carve lamb and serve with couscous and a spinach salad.

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