Leg of Lamb over Couscous

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Leg of Lamb over Couscous

Leg of Lamb over Couscous - A Middle Eastern delight.

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Health Score:
Health Score
7,8 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 3 h.
Ready in
Calories:
518
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie518 kcal(25 %)
Protein58 g(59 %)
Fat17 g(15 %)
Carbohydrates32 g(21 %)
Sugar added0 g(0 %)
Roughage3.4 g(11 %)
Vitamin A0 mg(0 %)
Vitamin D0 μg(0 %)
Vitamin E3.1 mg(26 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂1 mg(91 %)
Niacin26 mg(217 %)
Vitamin B₆0.4 mg(29 %)
Folate73 μg(24 %)
Pantothenic acid1.5 mg(25 %)
Biotin2.7 μg(6 %)
Vitamin B₁₂6.8 μg(227 %)
Vitamin C4 mg(4 %)
Potassium939 mg(23 %)
Calcium39 mg(4 %)
Magnesium100 mg(33 %)
Iron5.5 mg(37 %)
Iodine4 μg(2 %)
Zinc8.3 mg(104 %)
Saturated fatty acids4.2 g
Uric acid496 mg
Cholesterol156 mg
Author of this recipe:

Ingredients

for
8
Ingredients
1
Leg of lamb (about 2.5 kg) (approximately 5.5 pounds) (bone-in)
2 tablespoons
2 tablespoons
grainy Mustard (40 grams)
2 tablespoons
2
1 teaspoon
Butter (5 grams)
2 tablespoons
Walnuts (30 grams)
600 milliliters
350 grams
Couscous (instant)
bunch
1 splash

Preparation steps

1.

Rinse the meat under cold water, pat dry, truss with butcher's twine and season with salt and pepper.

2.

Heat the oil in a large skillet. Sear the meat on all sides. Transfer to a baking sheet and brush with mustard. Coarsely crush the coriander and sprinkle over the meat. Roast in a preheated oven at 120°C (fan 100°C; gas mark 1-2) (approximately 250°F) for about 2 hours 30 minutes, or until cooked to your liking.

3.

After about 2 hours of roasting, prepare the couscous: Peel the onions and cut into strips. Gently sauté in melted butter until golden brown. Coarsely chop the walnuts and add to the onions. Add the broth, bring to a boil and stir in the couscous. Remove from heat, cover and let soak for about 10 minutes.

4.

Rinse the parsley, shake dry and chop the leaves. Fluff the couscous with a fork, mix in the parsley and season with lemon juice, salt and pepper.

5.

Remove the lamb from the oven, cover with foil and let rest for 5-10 minutes. Remove the butcher's twine and slice the meat. Serve over couscous.