A boned leg of lamb provides the centrepiece for this Moroccan-inspired dish with a yoghurt marinade and spicy couscous. You can make up a cucumber raita as well by combining natural yoghurt, finely chopped cucumber and mint.
1 lamb leg boned
2tsp garam masala
1 clove of garlic, peeled and finely crushed
3cm root ginger, peeled and grated
Handful of coriander stalks, finely chopped
100ml natural yoghurt
1 Red Chilli
2 Mixed peppers
750ml Vegetable stock
1 bunch spring onion
Sea salt & Black pepper
How to make it
Mix the spices, garlic, ginger, lemon juice and natural yoghurt together and then add the coriander to make the marinade.
Rub the marinade in to the lamb leg, then roll up the lamb and tie.
Roast the lamb in a hot oven (20 minutes per pound plus 20 minutes).
Make up some hot vegetable stock.
Dice the chilli, spring onions and peppers and add them to the couscous, pour over the warm vegetable stock then cover with cling film and leave to stand for five minutes.
Remove the cling film and fork through the couscous to make it fluffy.
Heat up the couscous in the microwave and place on the centre of the plate in a large ring.
Carve a slice of the lamb and place on top of the couscous.