Roast Lamb with Herbed Couscous

For a decadent meal that will impress and delight all your senses, try this succulent lamb recipe with herbs and couscous.


  • 1 cup Chopped parsley
  • 10 millilitre Garlic and Herb Seasoning
  • 100 millilitre Dry white wine
  • 1 Sachet Roast Meat Gravy
  • 1 Red pepper, finely chopped
  • 1 Leek, chopped
  • 100 millilitre Couscous, prepared
  • 1.5 kilogram Leg of lamb deboned
  • 5 millilitre Thyme
  • 15 millilitre Olive oil


  1. Preheat oven to 180°C.
  2. Prepare couscous as per packet instructions.
  3. Once cooked, stir in the sachet contents of the Roast Meat Gravy.
  4. Heat oil in a frying pan and sauté the leeks and red pepper for 1 minute.
  5. Add white wine, parsley and seasonings and mix into couscous.
  6. Open out the leg of lamb and spread the couscous over the inside of the lamb.
  7. Roll up the lamb and secure together with string at regular intervals so the shape is retained.
  8. Roast for 1½ hours, basting occasionally with pan juices.
  9. Remove from the oven and allow to rest for 10-15 minutes before removing string and carving.
  10. Serve with Gravy of your choice, roasted vegetables and steamed rice.


Recommended wine: Try the lovely Alto Shiraz with this meal.

Source: whatsfordinner

Explore posts in the same categories: Food, Wine

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