Slow cooked leg of lamb with couscous
Cook this lamb dish in the slow cooker and benefit from a beautiful family feast after spending only 20 minutes in the kitchen.
SERVES
5
PEOPLE
PREP TIME
20
MINUTES
COOKING TIME
480
MINUTES
Ingredients
1 leg of lamb
1 head of garlic, peeled and separated into cloves
1 sprig of fresh rosemary
Salt and pepper
50g of raisins or sultanas
100ml of orange juice
20ml olive oil
200g dried couscous
Handful of fresh parsley, chopped
Juice of half a lemon
Method
Put the lamb into a large slow cooker along with the garlic and rosemary. Season well with salt and pepper.
Cover and cook on high for 6-8 hours. Take the raisins or sultanas and soak in a cup of 100ml oforange juice. Cover and set to one side while the lamb is cooking.
After 6-8 hours, turn off the slow cooker. Scoop out five cloves of garlic and place into a frying pan with the olive oil. Heat on medium.
Pour the dried couscous and toast in the garlic oil for 2-3 minutes. Pour in 300ml of hot water. Turn the heat off and allow the couscous to soak up the hot water for 10-15 minutes. Stir in the parsley and lemon juice, followed by the soaked dried fruit.
Season to taste with salt and pepper.
Serve the lamb on a bed of the couscous with a fresh green salad.
