Orange and Apricot Studded Australian Lamb Leg with Almond Couscous
- 1 Australian leg of lamb, bone-in
- juice and zest of 2 large oranges
- 8 dried apricots, plumped in hot water, finely diced
- 1 teaspoon ground cardamom
- 2 teaspoons ground cumin
- 1 teaspoon ground cinnamon
- 2 tablespoons honey, warmed
- 3 cups chicken stock
- 2 cups pearl or Israeli couscous
- 1/2 cup chopped cilantro or parsley
- 3 spring onions, sliced
- 1 lemon, for juice and zest
- 2 tablespoons olive oil
- salt and freshly ground pepper, to taste
- 1/2 cup sliced or slivered almonds, toasted
- Trim lamb and cut shallow slashes half an inch apart over the top. Combine the orange zest with the apricots, cardamom, cumin, cinnamon and honey and mix well. Massage all over the lamb and into the slashes. Cover and allow to stand at room temperature for 20-30 minutes.
- Preheat oven to 375° F. Place the lamb on a rack in a baking dish and roast for 11/2 – 2 hours or until internal temperature reaches 130-135° F for medium rare, or until cooked as desired. Remove from oven, cover loosely with foil and allow to rest for 10-15 minutes before carving.
- While the lamb is cooking, juice and coarsely zest the lemons and set aside. Place the stock and reserved orange juice in a saucepan and bring to a boil. Add the couscous and cook for 10 minutes or until all liquid is absorbed or until the couscous is tender. Transfer couscous to a bowl and fluff with a fork. Toss with the cilantro, onion, lemon juice and zest and the oil. Season with salt and pepper to taste and, just before serving, sprinkle with the almonds.