Spiced Leg of Lamb with Couscous

This flavourful roast from Tom Kerridge is hearty enough to pass for Sunday lunch yet light enough to be enjoyed in the summer. You will really appreciate the medley of North African flavours and interesting textures.

Ingredients

1kg boneless leg of lamb, butterflied1 tsp ground cumin
1 tsp ground coriander
1 tsp hot smoked paprika 1 tsp sumac
1⁄2 tsp ground cinnamon 2 tsp baharat spice mix
6 tbsp natural yoghurt
Salt and freshly ground pepper

Cous-cous

200g couscous
A pinch of saffron strands, ground to a powder
1⁄2 red onion, finely chopped
1 preserved lemon, finely chopped
250ml hot chicken or lamb stock
4 baby cucumbers, halved lengthways and thickly sliced
2 tbsp finely chopped coriander
2 tbsp finely chopped mint
Juice of 1⁄2 lemon
2–3 tbsp extra virgin olive oil

Lemon Tahini Yoghurt

200g natural yoghurt
1–2 tbsp tahini
Juice of 1⁄2 lemon
1 garlic clove, finely grated

Garnish

Pomegranate seeds

Method

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Lay the butterflied lamb flat on a tray. Mix the spices and yoghurt together and spread over both sides of the lamb. Season both sides with salt and pepper and leave to marinate for 20 minutes.

Put the couscous into a heatproof bowl. Add the saffron, red onion, preserved lemon and some salt and pepper. Pour on the hot stock and stir well. Cover with cling film and leave to stand for 15 minutes.

Preheat the oven to 200°C/180°C Fan/Gas 6.

Meanwhile heat a large non-stick griddle over a high heat. When it is smoking hot, lay the lamb on the griddle,
fat side down, and cook for 6–8 minutes then turn and repeat on the other side.

Lift the lamb off the griddle and lay it, fat side up, on an oven tray. Place in the oven to finish cooking for 15 minutes. Remove from the oven and leave to rest in a warm place for at least 10 minutes.

Uncover the couscous and stir with a fork. Add the sliced cucumbers, chopped herbs, lemon juice and extra virgin olive oil and stir well.

For the lemon tahini yoghurt, mix the ingredients together in a bowl and season with salt and pepper to taste.

Carve the lamb into thick slices and serve with the couscous and tahini yoghurt. Garnish with a sprinkling of pomegranate seeds if you fancy.