Give your lamb lunch a Middle Eastern twist with this stunning leg of lamb recipe. Made with a fragrant stuffing of sweet apricots, pistachios and za'atar and served with toasted couscous, creamy feta and parsley, it's a truly delicious lunch that is sure to impress your guests.
1.7kg (3 1/2lb) leg of lamb
2 tbsp olive oil
2 echalion, sliced
1 garlic clove, crushed
1 tbsp za’atar
1 lemon, zested
small bunch mint, leaves picked and roughly chopped
75g (3oz) dried apricots, roughly chopped
25g (1oz) pistachios, toasted and chopped
75g (3oz) stale breadcrumbs
3 tbsp olive oil
For the couscous
300g (10oz) couscous
500ml (17fl oz) hot vegetable stock
Small bunch flat leaf parsley, roughly chopped
100g (3 1/2oz) feta cheese, crumbled
Preheat the oven to gas 7, 220°C, fan 200°C. Heat the olive oil in a large, heavy based frying pan. Add the shallots and cook gently over a medium-low heat for 5-7 minutes until softened and beginning to caramelise. Add the garlic, za’atar and lemon zest and cook for a further minute.
Stir through the mint, apricots and pistachios. Transfer to a bowl and stir through the breadcrumbs. Season to taste. Using a sharp knife, cut 4 deep horizontal slits across the top of the lamb. Spoon the apricot stuffing into the slits.
Put the lamb into a large baking tray and drizzle with 3 tablespoons of the olive oil. Cover loosely with foil and roast in the oven for 15 minutes. Reduce the oven to gas 5, 190°C, fan 170°C and cook for a further 45 mins. Remove the foil and cook for a further 30 minutes.
Meanwhile, put a heavy based frying pan on the heat and add the couscous. Toss the grains around the pan until they start to turn golden, about 4-5 minutes. Remove from the heat and add the hot stock. Allow the couscous to soak up the liquid for a few minutes, stirring once or twice to ensure the stock is evenly distributed. Stir through the parsley and top with the crumbled feta.
Recipe courtesy of Tesco