Lamb Leg on Couscous
Try the delicious lamb leg on couscous from Spoonsparrow or one of our other healthy recipes!
Ingredients
- 2.5 kg lamb leg (1 leg; bone-in)
- Salt
- Pepper
- 2 tbsp plant oil
- 40 g coarse mustard (2 tbsp)
- 2 tbsp coriander seeds
- 2 onions
- 5 g Butter (1 tsp)
- 30 g walnut kernels (2 tbsp)
- 600 ml Vegetable Broth
- 350 g instant couscous
- parsley
- a splash of lemon juice
Instructions
-
1.
Rinse the meat under cold water and pat dry. Tie it with kitchen twine and season with salt and pepper.
-
2.
Heat oil in a large pan. Sear the meat on all sides until browned. Transfer to a baking sheet, brush with mustard, and sprinkle crushed coriander seeds over it. Roast in a preheated oven at 120 °C (fan 100 °C; gas: level 1–2) for about 2½ hours until pink inside.
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3.
About two hours into cooking, prepare the couscous: peel, halve, and slice the onions into strips. Melt butter in a pan, then slowly brown the onions over low heat. Roughly chop walnuts and add them to the onions. Pour in the broth, bring to a boil, then stir in the couscous. Remove from heat, cover, and let stand for about 10 minutes.
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4.
Wash parsley, shake off excess water, and chop the leaves. Fluff the couscous with a fork, mix in the parsley, and season with lemon juice, salt, and pepper to taste.
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5.
Remove the lamb leg from the oven, cover it with foil, and let rest for a few minutes. Untie the twine and slice the meat. Arrange the slices on top of the couscous on a serving plate.
