Name: Roast leg of lamb with capsicum couscous stuffing
Prep time: 30 min
Cook time: 75 min
Total time: 105 min
Yield: 1
Ingredients: 2kg (easy-carve) leg of lamb (see tip); 9.20 gm olive oil; 62.50 ml chopped fresh oregano leaves; 20.00 ml finely grated lemon rind; 4.80 gm sea salt; 82.50 ml couscous; 82.50 gm boiling water; 30.00 ml toasted pine nuts; 2 tsp finely grated lemon rind; 40.00 ml finely chopped fresh flat-leaf parsley leaves; 62.50 ml chargrilled capsicum, chopped; 382.50 gm beef stock; 125.00 gm dry white wine; 62.50 ml plain flour

Roast leg of lamb with capsicum couscous stuffing

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Prep Time:
30 minutes

Cook Time:
75 minutes

Total Time:
105 minutes

Colorful couscous and capsicum stuffing enhance juicy roast lamb.

Ingredients:

2kg (easy-carve) leg of lamb (see tip)
9.20 gm olive oil
62.50 ml chopped fresh oregano leaves
20.00 ml finely grated lemon rind
4.80 gm sea salt
82.50 ml couscous
82.50 gm boiling water
30.00 ml toasted pine nuts
2 tsp finely grated lemon rind
40.00 ml finely chopped fresh flat-leaf parsley leaves
62.50 ml chargrilled capsicum, chopped
382.50 gm beef stock
62.50 ml plain flour

Instructions:

For the capsicum couscous stuffing, place couscous in a heatproof bowl. Pour boiling water over it, cover, and let it sit for 5 minutes. Mix in pine nuts, lemon rind, parsley, and capsicum. Fluff the couscous with a fork to separate grains, then season with salt and pepper.
Preheat your oven to 220°C (200°C fan-forced). Lay the lamb skin-side down on a board, remove any string if present. Press the couscous mixture into the center of the lamb. Roll the lamb to seal the filling inside and tie with string at 4cm intervals. Transfer the lamb to a large flameproof roasting pan, rub with oil, and season with oregano, lemon, and salt.
Roast the lamb at a high temperature for 15 minutes, then lower the temperature. Continue roasting for 1 hour until it reaches your desired level of doneness. Rest the lamb covered with foil for 15 minutes before slicing.
Prepare gravy by mixing stock and wine in a jug. Remove excess oil from the roasting pan, leaving 2 tablespoons. Heat the pan over medium-high heat and add flour. Stir for 1 to 2 minutes until it bubbles. Slowly pour in the stock mixture while stirring constantly for 3 to 4 minutes until the gravy boils and thickens. Season with pepper, strain into a jug, and serve with sliced lamb.

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