Roast Lamb With Raisins And Couscous
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Sami | Main course | 4 | Servings |
INGREDIENTS
| 1 | Leg of Lamb, boned | |
| 50 | g | Raisins |
| 2 | t | Grated Lemon Zest |
| 2 | Sprigs Thyme | |
| 2 | Sprigs Rosemary | |
| 1 | Clove Garlic | |
| 1 | t | Balsamic Vinegar |
| 2 | T | Olive Oil |
| 3 | Bread – dried and crust | |
| removed | ||
| 30 | g | Breadcrumbs |
| Salt and Pepper | ||
| 225 | g | Cous Cous |
| 350 | 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
Prepare the leg of lamb by removing some of the gristle and fat. Criss cross the inside with a sharp knife. Season with salt, pepper, herbs and garlic. 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. Spread the raisins inside the leg and tie cook at 350°f for about 1 hour 15 minutes. Allow to rest before carving. 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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Nutrition (calculated from recipe ingredients)
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Calories: 802
Calories From Fat: 470
Total Fat: 52.8g
Cholesterol: 165.4mg
Sodium: 192.8mg
Potassium: 850.1mg
Carbohydrates: 33.9g
Fiber: 2.7g
Sugar: 9.5g
Protein: 47.3g