Roast lamb with pearl cous cous and buckwheat
Serves 4
Lamb is a deliciously flavoursome and juicy red meat that is easy to flavour match and let star in any dish. Simply roast with rosemary, lemon and garlic to enhance the natural flavour. Lamb is naturally high in vitamin B12, essential for nervous system function, zinc essential for immune function and high in iron an essential oxygen carrying component of the blood. An expensive cut of meat usually, ensure you buy your lamb in spring (in Australia) to guarantee top quality and the cheapest price. Pearl cous cous, Israeli cous cous or Ptitim, is toasted pasta shaped into little balls and is one of my favourite carbohydrate sources. Pearl cous cous is similar to regular cous cous, absorbing flavour whilst maintaing a great texture, and can bulk out roast vegetables or salads with ease. Adding to the cous cous I used buckwheat, a naturally gluten free grain that has a distinct nutty flavour. In this recipe the two grains are combined with roast veggies to create a balanced and wholesome spring dish that the whole family can enjoy.
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Prep Time
10 min
Prep Time
10 min
  1. 1/2 cup pearl cous cous
  2. 1/2 cup whole buckwheat
  3. 800g leg roast, fat trimmed
  4. 3 garlic cloves
  5. 2 sprigs of rosemary
  6. 2 lemon, sliced
  7. 1/2 head of cauliflower
  8. 1/2 head of broccoli
  9. 2 carrots, julienned
  10. 1 large zucchini, julienned
  11. 1 large capsicum julienned
  12. 2 red onions cut into wedges
  13. 1 tbsp tumeric
  14. 1 tbsp cinnamon
  15. 2 tbsp olive oil
  1. Heat oven to 180C. Cut thumb size slits into meat, push in garlic cloves and rosemary. Drizzle with olive oil and season with salt and pepper. Lay lemon slices over entirety of leg. Place in oven and bake for 40-60 minutes or per instructions.
  2. Meanwhile place vegetables on tray, drizzle with olive oil, top with spices and season. Toss vegetables until covered. Place in oven at 20 minute mark of lamb cooking.
  3. Whilst everything is in the oven, cook cous cous and buckwheat in medium saucepan covered by 2 cups of liquid. Bring to boil then simmer for 10 minutes.
  4. Once lamb is cooked, take out of oven and let rest for 5-10 minutes.
  5. Take out vegetables, toss the cous cous through the vegetables. Next pour around 2 tbsp of the lamb juices over the cous cous mixture. Once lamb has set, thinly slice and serve on top of cous cous with lemon slices.
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