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!

Ingredients

1kg boneless tied leg lamb roast
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

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
Rating: