Quick & Easy

Leg of lamb with couscous and eggplant puree

leg of lamb with couscous and eggplant puree
6H 20M



1.Preheat oven to 125°C (105°C fan forced).
2.Make small incisions in lamb, push garlic and leaves from 2 sprigs of the rosemary into cuts.
3.Place remaining rosemary in large baking dish, top with lamb, season. Tuck zucchini, carrot and capsicum around lamb. Bring combined stock and wine to the boil in small saucepan, pour around lamb. Cover dish with foil, roast 5½ hours.
4.Meanwhile, make eggplant puree. Cut eggplant in half lengthways, score flesh. Place eggplant, cut-sides up on oven tray, sprinkle with cumin. Roast, uncovered, alongside lamb, about 2½ hours or until eggplant is soft. When cool enough to handle, scoop out flesh, discard skins. Blend or process eggplant with remaining ingredients until smooth. Season to taste
5.Remove foil from baking dish, stir in couscous and olives. Cover, roast about 30 minutes or until couscous is tender and lamb is falling off the bone. Season to taste.
6.Serve lamb with vegetables, pan juices and eggplant puree.

Israeli couscous, also known as pearl couscous, is made of baked wheat rather than semolina (like the couscous from North Africa). Its granules are much larger (its size and shape is similar to a pearl) and it maintains its texture and firmness without sticking. It is available from most major supermarkets.


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