Lamb Leg with Roasted Vegetables and Couscous
Main Dishes • European
Description
Lamb Leg with Roasted Vegetables and Couscous
Ingredients
- Red Grape Juice 5 fl oz
- Couscous 2 cups
- Onion 4 heads
- Carrot 4 pieces
- Garlic 2 heads
- Orange Bell Peppers 2 pieces
- Dried Apricots 5 oz
- Olive Oil 4 tablespoons
- Raisins 5 oz
- Salt to taste
- Ground Black Pepper to taste
- Thyme to taste
- Rosemary a pinch
- Lamb Neck Fillet 2 pieces
Step-by-Step Guide
Step 1
Marinate the lamb leg in a mixture of chopped thyme, rosemary, 2 tablespoons of olive oil, salt, and pepper for 8 hours.
Step 2
Cut the onion into quarters, peel the garlic, clean the carrots and cut them into large pieces, and slice the bell pepper. Mix the vegetables with dried apricots and raisins, place on a baking sheet, drizzle with olive oil, and add salt, pepper, thyme, and rosemary sprigs.
Step 3
Place the lamb on top of the vegetables and put it in a preheated oven at 390°F. After 20 minutes, add the wine.
Step 4
Prepare the couscous according to the instructions on the package.
Step 5
Serve the cooked lamb leg on plates. Place the couscous in the baking sheet with the vegetables, mix, and serve as a side dish.
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