What are the main ingredients in Zesty Roast Lamb Leg?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter (optional)

What is the nutritional information of Zesty Roast Lamb Leg?

Calories: 1014, Carbs: 112 grams, Fat: grams, Protein: 45.4 grams, Sugar: 44.8 grams, Salt: 588 grams

How do I prepare Zesty Roast Lamb Leg?

BECOUSCOUS, I SAID SO!: Using a shallow bowl, submerge the couscous in 250ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and steam for 5-8 minutes until tender. Once cooked, fluff up with the fork and toss through the lemon zest (to taste) and seasoning. SALAD & MINTY DRIZZLE: In a bowl, combine the zesty couscous, the chopped dates, the flaked almonds, a drizzle of oil, and seasoning. In a separate bowl, combine the tahini, ½ the chopped parsley, and seasoning. Add water in 5ml increments until a drizzling consistency. COFFEE LAMB: Place a nonstick pan over a medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel and season. When the pan is hot, brown the lamb for 5-7 minutes in total, shifting as it colours. In the final minute, baste with a knob of butter or a drizzle of oil and the rub. Once browned, add to the roasting tray with the butternut to finish cooking in the oven for 5-8 minutes or until cooked to your liking. Rest for 5 minutes before slicing. ROASTED BUTTERNUT: Preheat the oven to 200°C. Boil the kettle. Place the butternut chunks and the lemon slices on a roasting tray. Coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway. I L-AM-B HUNGRY!: Plate up the rinsed salad leaves. Top with the roasted butternut and the couscous salad. Top with the juicy lamb slices. Drizzle over the tahini dressing and serve with the roasted lemon slices. Sprinkle over the remaining parsley. Lamb-licious, Chef!

What should be prepared from my kitchen to make Zesty Roast Lamb Leg?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter (optional)

Zesty Roast Lamb Leg

Name: Zesty Roast Lamb Leg
Prep time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Paper Towel; Butter (optional)

The rich flavour of lamb is combined with sweet, savoury and zesty notes to create a leg of lamb like you’ve never seen before! Served with a fluffy date-studded couscous salad, sweet roasted butternut and a creamy dressing, you’ll be going back for thirds!

Zesty Roast Lamb Leg

with a couscous salad, tahini drizzle & roasted butternut

Hands on Time: 15 - 30 minutes

Overall Time: 30 - 45 minutes

Download the Recipe for 2

Ingredients:

Butternut
Butternut Whole
Flaked Almonds
Free-Range Deboned Lamb Leg
Fresh Parsley
Lemon
Lemons
NOMU Coffee Rub
Pitted Dried Dates
Salad Leaves
Tahini
Whole Wheat Couscous

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel
Butter (optional)

Serves 1

ROASTED BUTTERNUT
Preheat the oven to 200°C. Boil the kettle. Place the butternut chunks and the lemon slices on a roasting tray. Coat in oil, and season. Roast in the hot oven for 25-30 minutes until cooked through and crisping up, shifting halfway.
COFFEE LAMB
Place a nonstick pan over a medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel and season. When the pan is hot, brown the lamb for 5-7 minutes in total, shifting as it colours. In the final minute, baste with a knob of butter or a drizzle of oil and the rub. Once browned, add to the roasting tray with the butternut to finish cooking in the oven for 5-8 minutes or until cooked to your liking. Rest for 5 minutes before slicing.
BECOUSCOUS, I SAID SO!
Using a shallow bowl, submerge the couscous in 125ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and steam for 5-8 minutes until tender. Once cooked, fluff up with the fork and toss through the lemon zest (to taste) and seasoning.
SALAD & MINTY DRIZZLE
In a bowl, combine the zesty couscous, the chopped dates, the flaked almonds, a drizzle of oil, and seasoning. In a separate bowl, combine the tahini, ½ the chopped parsley, and seasoning. Add water in 5ml increments until a drizzling consistency.
I L-AM-B HUNGRY!
Plate up the rinsed salad leaves. Top with the roasted butternut and the couscous salad. Top with the juicy lamb slices. Drizzle over the tahini dressing and serve with the roasted lemon slices. Sprinkle over the remaining parsley. Lamb-licious, Chef!

Butternut - 250g
Lemon - 1
Free-range Deboned Lamb Leg - 160g
NOMU Coffee Rub - 10ml
Whole Wheat Couscous - 75ml
Pitted Dried Dates - 50g
Flaked Almonds - 10g
Tahini - 25ml
Fresh Parsley - 4g
Salad Leaves - 20g

Download the Recipe

Serves 2

ROASTED BUTTERNUT
Preheat the oven to 200°C. Boil the kettle. Place the butternut chunks and the lemon slices on a roasting tray. Coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
COFFEE LAMB
Place a nonstick pan over a medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel and season. When the pan is hot, brown the lamb for 5-7 minutes in total, shifting as it colours. In the final minute, baste with a knob of butter or a drizzle of oil and the rub. Once browned, add to the roasting tray with the butternut to finish cooking in the oven for 5-8 minutes or until cooked to your liking. Rest for 5 minutes before slicing.
BECOUSCOUS, I SAID SO!
Using a shallow bowl, submerge the couscous in 250ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and steam for 5-8 minutes until tender. Once cooked, fluff up with the fork and toss through the lemon zest (to taste) and seasoning.
SALAD & MINTY DRIZZLE
In a bowl, combine the zesty couscous, the chopped dates, the flaked almonds, a drizzle of oil, and seasoning. In a separate bowl, combine the tahini, ½ the chopped parsley, and seasoning. Add water in 5ml increments until a drizzling consistency.
I L-AM-B HUNGRY!
Plate up the rinsed salad leaves. Top with the roasted butternut and the couscous salad. Top with the juicy lamb slices. Drizzle over the tahini dressing and serve with the roasted lemon slices. Sprinkle over the remaining parsley. Lamb-licious, Chef!

Butternut - 500g
Lemon - 1
Free-range Deboned Lamb Leg - 320g
NOMU Coffee Rub - 20ml
Whole Wheat Couscous - 150ml
Pitted Dried Dates - 100g
Flaked Almonds - 20g
Tahini - 50ml
Fresh Parsley - 8g
Salad Leaves - 40g

Download the Recipe

Serves 3

ROASTED BUTTERNUT
Preheat the oven to 200°C. Boil the kettle. Place the butternut chunks and the lemon slices on a roasting tray. Coat in oil, and season. To make sure they get crispy, don’t overcrowd the tray – use two trays instead! Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway.
COFFEE LAMB
Place a nonstick pan over a medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel and season. When the pan is hot, brown the lamb for 5-7 minutes in total, shifting as it colours. In the final minute, baste with a knob of butter or a drizzle of oil and the rub. Once browned, add to the roasting tray with the butternut to finish cooking in the oven for 5-8 minutes or until cooked to your liking. Rest for 5 minutes before slicing.
BECOUSCOUS, I SAID SO!
Using a shallow bowl, submerge the couscous in 375ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and steam for 5-8 minutes until tender. Once cooked, fluff up with the fork and toss through the lemon zest (to taste) and seasoning.
SALAD & MINTY DRIZZLE
In a bowl, combine the zesty couscous, the chopped dates, the flaked almonds, a drizzle of oil, and seasoning. In a separate bowl, combine the tahini, ½ the chopped parsley, and seasoning. Add water in 5ml increments until a drizzling consistency.
I L-AM-B HUNGRY!
Plate up the rinsed salad leaves. Top with the roasted butternut and the couscous salad. Top with the juicy lamb slices. Drizzle over the tahini dressing and serve with the roasted lemon slices. Sprinkle over the remaining parsley. Lamb-licious, Chef!

Butternut Whole - 750g
Lemons - 2
Free-range Deboned Lamb Leg - 480g
NOMU Coffee Rub - 30ml
Whole Wheat Couscous - 225ml
Pitted Dried Dates - 150g
Flaked Almonds - 30g
Tahini - 75ml
Fresh Parsley - 12g
Salad Leaves - 60g

Download the Recipe

Serves 4

ROASTED BUTTERNUT
Preheat the oven to 200°C. Boil the kettle. Place the butternut chunks and the lemon slices on a roasting tray. Coat in oil, and season. To make sure they get crispy, don’t overcrowd the tray – use two trays instead! Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway.
COFFEE LAMB
Place a nonstick pan over a medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel and season. When the pan is hot, brown the lamb for 5-7 minutes in total, shifting as it colours. In the final minute, baste with a knob of butter or a drizzle of oil and the rub. Once browned, add to the roasting tray with the butternut to finish cooking in the oven for 5-8 minutes or until cooked to your liking. Rest for 5 minutes before slicing.
BECOUSCOUS, I SAID SO!
Using a shallow bowl, submerge the couscous in 500ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and steam for 5-8 minutes until tender. Once cooked, fluff up with the fork and toss through the lemon zest (to taste) and seasoning.
SALAD & MINTY DRIZZLE
In a bowl, combine the zesty couscous, the chopped dates, the flaked almonds, a drizzle of oil, and seasoning. In a separate bowl, combine the tahini, ½ the chopped parsley, and seasoning. Add water in 5ml increments until a drizzling consistency.
I L-AM-B HUNGRY!
Plate up the rinsed salad leaves. Top with the roasted butternut and the couscous salad. Top with the juicy lamb slices. Drizzle over the tahini dressing and serve with the roasted lemon slices. Sprinkle over the remaining parsley. Lamb-licious, Chef!