Spice rub leg of lamb with veg couscous

This has just the right amount of spice and it tastes even better when marinated overnight

Preparation time: 20 minutes plus marinating time
Cooking time: 1 hour 40 minutes
Serves: 8

2.5kg (5½lb) leg of lamb
1tbsp each ground cumin, coriander and cayenne pepper
zest and juice 1 lemon
2tbsp olive oil
1tbsp mustard powder
For the couscous:
3 each red peppers, courgettes and red onions
2 aubergines
4tbsp olive oil
250g (9oz) couscous
400ml (14fl oz) vegetable stock, boiling
½ bunch each mint and coriander, chopped
juice 2 to 3 lemons

1 Make diagonal slashes along the top side of the lamb. Mix the spices, lemon zest and juice, oil and mustard powder and season. Using a small knife, push the paste in the cuts of lamb and place in a roasting tin. Marinate overnight or for 2 hours in the fridge.

2 Preheat the oven to 200 C, 180 C fan, 400 F, gas 6. Roast for 20 minutes, then reduce the oven to 180 C, 160 C fan, 350 F, gas 4 and roast for 1 hour 40 minutes, for lamb that is on the cooked side of pink.

3 Meanwhile, cut the veg and onions into chunks. Place on baking sheets, toss in 3tbsp oil and season. Roast for 45 minutes.

4 Put the couscous in a bowl with 1tbsp oil and pour over the stock. Cover and stand for 5 minutes. Stir in the veg, herbs, lemon juice and season. Carve the lamb and serve.

Per serving: 560cals, 27g fat, 1.5g saturated fat, 24g carbohydrate

The menu to impress:
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The big celebration menu:
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The easy and stylish menu:
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