A roast for a winters day with a whiff of the Middle East from Nigel Slater.
Ingredients
- 2 kg leg of lamb
- 4 cloves garlic
- 3 tbsp olive oil
- 3 large shallots
- 6 large tomatoes
- 750 ml chicken stock
- 2 tsp ras el hanout
- 250 g pearl couscous
Servings:
Instructions
- Remove the lamb from the fridge an hour before roasting. Set the oven at 230C/gas mark 8. Peel the garlic and cut each clove in half lengthways. Rub the lamb with the olive oil.
- Pierce the surface of the meat in 12 places with the point of a small knife then push a piece of garlic into each. Place in the preheated oven and roast for 20 minutes.
- Lower the heat to 175C/gas mark 3-4 and continue roasting. Peel and halve the shallots lengthways, then tuck them around the lamb, spooning over some the roasting juices as you go.
- Roast for a further 30 minutes then add the tomatoes to the roasting tin. Continue roasting for a further 30 minutes.
- Remove the roasting tin from the oven and lift the lamb onto a warm carving dish. Cover loosely with a piece of foil and set aside to rest.
- Place the roasting tin over a moderate heat, pour in the chicken stock and bring to the boil. Add the ras el hanout.
- Rain the pearl couscous into the tin, lower the heat to a simmer, and continue cooking for 12-15 minutes, stirring occasionally.
- When the couscous is soft and silky, check the seasoning, adding salt and pepper to taste, then carve the lamb and serve with the shallots, tomatoes and couscous.
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