Lamb with Pistachio & Lemon
- Preparation time:
- 15 mins
- Cooking time:
- 20 mins
- Serves:
- 4
Take your Sunday roast to the next level with this gourmet winter recipe!
2 tsps ground cumin
2 cloves garlic, crushed
1 lemon, rind and juice
60g pistachio nuts, finely chopped
200g packet flavoured couscous
1/2 bunch coriander
2 tomatoes, chopped
Ingredients
1kg boneless tied leg lamb roast2 tsps ground cumin
2 cloves garlic, crushed
1 lemon, rind and juice
60g pistachio nuts, finely chopped
200g packet flavoured couscous
1/2 bunch coriander
2 tomatoes, chopped
Method
1. Cut 2cm-deep slits along top of roast. Rub
with combined cumin, garlic, rind and pistachios. Place in a lightly oiled roasting pan.
2. Cook in a moderate oven (180C) for 45 to 50 minutes, or until cooked. Remove. Cover to keep warm. Stand for 10 minutes.
3.Prepare couscous according to packet directions. Stir through juice, coriander and tomatoes.
4. Serve lamb cut into slices with couscous.- Source:
- New Idea
- Author:
- Stylist:
- Cass Stokes
- Photographer:
- Stuart Scott
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