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
Zesty Roast Lamb Leg
with a couscous salad, tahini drizzle & roasted butternut
Hands on Time: 15 - 30 minutes
Overall Time: 30 - 45 minutes
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)
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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Zesty Roast Lamb Leg?
The preparation time for Zesty Roast Lamb Leg with a couscous salad, tahini drizzle & roasted butternut is between 15 and 30 minutes.
What is the total time required to make Zesty Roast Lamb Leg with a couscous salad, tahini drizzle & roasted butternut?
The total time required to make Zesty Roast Lamb Leg with a couscous salad, tahini drizzle & roasted butternut is between 30 and 45 minutes.
How many servings does Zesty Roast Lamb Leg provide?
4 servings
What are the main ingredients in Zesty Roast Lamb Leg?
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
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?
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
How many calories does Zesty Roast Lamb Leg have?
1014 calories
How much fat content does Zesty Roast Lamb Leg have?
grams
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