| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Sami | Main course, Here’s one , Earlier2 | 4 | servings |
INGREDIENTS
| 1 | Leg of Lamb; (boned) | |
| 50 | g | Raisins |
| 2 | ts | Grated Lemon Zest |
| 2 | Sprigs Thyme | |
| 2 | Sprigs Rosemary | |
| 1 | Clove Garlic | |
| 1 | ts | Balsamic Vinegar |
| 2 | tb | Olive Oil |
| 3 | sl | Bread – dried and crust removed |
| 30 | g | Breadcrumbs |
| Salt and Pepper | ||
| 225 | g | Cous Cous |
| 350 | ml | Water; (boiling) |
| 4 | Mint Leaves; (chopped) | |
| 1/2 | Onion; (finely diced) | |
| 1 | Clove Garlic; (crushed) | |
| 25 | g | Cashew Nuts |
| 1/4 | Green Pepper; (diced) | |
| 25 | g | Sliced Mushrooms |
| 25 | g | Butter |
| Olive Oil |
INSTRUCTIONS
COUS COUS 1. Prepare the leg of lamb by removing some of the gristle and fat. Criss cross the inside with a sharp knife. 2. Season with salt, pepper, herbs and garlic. 3. Place the raisins in a pan with a little water and boil until plump. Drain and chop. Add the oil, vinegar, breadcrumbs and mix together. 4. Spread the raisins inside the leg and tie cook at 350ºf for about 1 hour 15 minutes. Allow to rest before carving. 5. Serve with Cous Cous. Cous Cous 6. Gently fry all the ingredients in the butter excluding the mint. 7. When cooked, add the cous cous. 8. Pour over the boiling water and remove from heat. 9. After 3 minutes, season with salt and pepper and mint and serve with lamb. Converted by MC_Buster. NOTES : Chef:Paul Heathcote Converted by MM_Buster v2.0l.
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