| Created by | Spinneys |
| Prep time | 30 minutes |
| Cook time | 240 minutes |
| Serves | 6 |
| Cuisine | Middle Eastern |
| Diet | Other |
| Preparation | Moderate |
| Calories | 682 |
| Fat | 24g |
| Saturates | 5g |
| Protein | 51g |
| Carbs | 63g |
| Sugars | 17g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 150°C, gas mark 2.
Quarter the onions, halve the tomatoes and capsicums and lay them in a large roasting tin. Scatter over the apricots and add the cinnamon stick.
Combine the rose harissa, tomato paste, honey and 3 tbsp olive oil. Rub this mixture all over the lamb, ensuring it’s well coated. Lay the lamb leg on top of the vegetables. Pour in 300ml water and season with salt and black pepper. Cover tightly with aluminium foil and roast for three hours. After 3 hours, uncover the lamb, baste it with the pan juices and return to the oven for 30 minutes to brown. Remove from the oven, cover loosely with foil, and let rest for 20 minutes.
Meanwhile, make the saffron couscous. Dissolve the saffron in 300ml boiling water with a large pinch of salt. Place the couscous in a large non-stick frying pan and pour over the saffron water. Cover and let sit for 10 minutes. Remove the lid and let the couscous cool completely. Don’t fluff it with a fork.
Before serving, place the non-stick frying pan over a medium heat and drizzle the olive oil around the sides of the couscous. It should sizzle. Reduce the heat to low, cover with a lid and cook for 10-12 minutes, or until the bottom forms a golden crust. Remove from the heat and invert onto a serving plate.
Place the leg of lamb on top of the couscous and arrange the apricots and vegetables around. Serve with fresh coriander on the side.
