Lebanese Roast Lamb
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Lebanese Roast Lamb
A succulent roast lamb leg rubbed with a rich middle eastern blend of 7 spices. Serve with the traditional trimmings or give your roast a fresh twist and serve with cous cous, olives, sundried tomatoes and a big fresh salad.
You will need...
| Code | Product | Pack Size | Serves 6 |
| Fresgh Lamb Leg, boned & rolled | app. 2.50kg | 1 joint | |
| 38057 | Lebanese Baharat Spice Mix (v) | 300gm | 1 packet |
| 7704 | Extra Virgin Olive Oil (v) | 2ltr | 2/3 Tbsp |
| 28818 | Couscous (v) | 1kg | 600gm |
| 37398 | Mistolivia Mixed Olives (v) (gf) | 1kg | 200gm |
| 42060 | Santarella Slow Roasted Tomatoes (v) | 1kg | 200gm |
To make...
for the lamb
- Rub spice mix and olive oil into the lamb leg, cover and marinate for at least 2 hours (preferably over night in the fridge.
- Roast lamb leg to preferred doneness
for the Couscous
- Rinse couscous with cold water the place into a large bowl.
- Pour over 900ml boiling water or flavoured stock, cover the bowl tightly and leave for 5 minutes.
- Meanwhile chop olives & tomatoes into smaller pieces.
- Separate couscous grains with a fork and then stir in olives and tomatoes. Fluff up again with a fork and serve.
