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Lamb Leg, Sweet Potato & Moroccan Cous Cous Salad with Pomegranate Dressing
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Lamb Leg, Sweet Potato & Moroccan Cous Cous Salad with Pomegranate Dressing

Serves: 4
Prep: 20 mins
Cook: 01:00 hours

Ingredients

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Directions

  1. Marinate lamb leg with ½ of the lemon zest, some of the garlic, thyme, rosemary and a good drizzle of olive oil.
  2. Pre-heat oven to 200ºC. Line a roasting dish with baking paper and without removing the netting, place lamb in and cook for 20 minutes, then dropping the temperature to 160ºC. and cook for a further 40 minutes or until lamb reaches an internal temperature of 60ºC.
  3. Peel and chop sweet potato into 1cms dice, coat with olive oil and salt add to oven when changing temperature for lamb and cook for 30 minutes or until tender.
  4. Remove seeds from pomegranate by slicing off the top and breaking into wedges (see chef tip).
  5. Add cous cous to a small heat proof bowl add 200ml of boiling water, cover with cling film until required.
  6. Drain chickpeas and rinse with cold water, add to a large bowl.
  7. Rip up coriander and parsley add to chickpeas along with pomegranate seeds, raisins, reserved lemon zest.
  8. Break up cous cous with a fork, add to salad with cooked sweet potato and a good pinch of sea salt. Combine well, keep warm.
  9. Allow lamb to rest on a cake rack covered with foil for 5 minutes before slicing.
  10. Spoon warm salad onto serving plates and top with sliced lamb and a little sea salt.
  11. Stir dressing to re-combined and pour over lamb and salad, add extra herbs to garnish.
    12.  

    Chef Tips

  • Marinate lamb up to 48 hrs before roasting.
  • Check YouTube for top tips on removing seeds from pomegranates.
  • Collect juice from pomegranate when removing seeds to add into salad for extra flavour.

     

 

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