Lamb Leg, Roasted, Stuffed With Saffron Couscous

By arthurlemay

Ingredients

• 2 tablespoons olive oil plus more as needed
• 1 cup leeks, chopped
• 2 shallots, minced
• 1 clove garlic, minced
• 2 cups lamb or beef broth
• salt and pepper to taste
• 1 cup couscous
• 1 cup dried apricots, soaked in water to rehydrate and chopped into smaller pieces
• 1 teaspoon saffron
• 1 tablespoon fresh rosemary
• 1 tablespoon fresh thyme
• 1 leg of lamb, about 8 pounds, butterflied and trimmed of fat

Details

Servings 10
Preparation time 90mins
Cooking time 210mins

Preparation

Step 1

In a medium saucepan, heat the oil. add the leeks, garlic and shallots. Sauté over medium heat for about 4-5 minutes. Add the broth, salt and pepper. Bring to a boil and add the couscous. Cover and turn burner off. Let the mixture sit until cool. Stir in the saffron, apricots, rosemary and thyme.

Stuff the lamb with the couscous mixture. Roil and tie the roast. Brush roast with olive oil and sprinkle with salt and pepper.

Place roast in a large baking pan and roast in a 350 degree oven for 1 hour and 45 minutes. or to 125 degrees on a meat thermometer for rare. Roast longer for more well done.

When done, remove the roast to a cutting board. cover loosely with aluminum foil and rest for 10 minutes before carving.

Carve roast into thick slices and serve with your favorite potatoes and vegetables.