Dukeshill Easter Lamb Recipe

North African Roast Leg of Lamb with Giant Couscous

Here at Dukeshill, we absolutely love British homegrown lamb and especially our highest welfare lamb. This is recipe is a delicious way of cooking it, not dissimilar to a Middle Eastern Lamb Shawarma dish. Also, it is extra delicious when served with fresh tomato and cucumber salad, flatbreads and a dollop of Susie’s Chilli Jelly.

PREP 20 min | COOK 1 hr 50 min | TOTAL 2 hr 10 min | SERVES 8 Portions | SKILL Easy

INGREDIENTS

• 2-2.5kg Whole Bone-in Leg of Lamb | MARINADE • 30g fresh parsley, stalks discarded • 30g fresh coriander, stalks discarded • 3 garlic clove • 1 red chilli, seeds removed • 2 tsp ground coriander • 2 tsp ground cumin • 2 tsp smoked paprika • ½ tsp sea salt • Freshly ground black pepper • 50g butter, softened • 150ml Greek yoghurt • Pinch of saffron • 375ml boiling water • 300g giant couscous • 800ml chicken stock • 10g fresh mint leaves, chopped

DIRECTIONS

STEP 1 Pre heat oven - 220’C/200’C fan.

STEP 2 Score the lamb skin and place skin side up in a roasting dish or tray.

STEP 3 Whizz all the marinade ingredients into a food processor and rub the mixture over the surface of the lamb and into the cuts. Cover loosely and leave to marinate for a minimum one hour, preferably overnight.

STEP 4 Remove the lamb from the fridge an hour before cooking and preheat the oven. Roast the lamb for 30 minutes before reducing the heat to 180’C. Add the 375ml boiling water and continue roasting for one hour, adding more water if necessary.

STEP 5 Meanwhile, mix the saffron and yoghurt together in a serving bowl. STEP 6 Remove the lamb from the roasting tray, reserving the cooking juices, and leave to rest somewhere warm covered with foil.

STEP 7 Tip the couscous into the roasting tray with its residual cooking juices, pour in the chicken stock and stir through. Cover with foil and return to the oven for 20 minutes or until all the liquid is absorbed. Stir the chopped mint through the couscous.

STEP 8 Serve the lamb on the couscous with the saffron yoghurt and some green beans and a dollop of our Susie’s Chilli Jelly on the side.

Made with... Whole Bone-in Leg of Lamb

UNCOOKED – Fabulously succulent meat with a delicious flavour, this is the perfect roasting joint for any occasion, whether a traditional family Sunday lunch or a celebratory dinner.

ULRLB Whole Bone-in Leg of Lamb • Serves 6-8 • min. 2kg – £42

Our Whole Bone-in Leg of Lamb was highly commended in the Great British Food Awards 2021, one you just have to try!

Discover... THE DUKESHILL PANTRY

We have a wonderful selection of those must-have standbys, to turn any meal into a feast. Visit ‘The Pantry’ category under ‘Food Hall’ at www.dukeshillham.co.uk