Spice Rub Leg of Lamb with Veg Couscous Recipe

(54 ratings)

Spice Rub Leg of Lamb with Veg Couscous Recipe-lamb recipes-recipe ideas-new recipes-woman and home
Preparation Time20 mins plus marinating
Cooking Time1 hours 40 mins
Total Time2 hours plus marinating
Nutrition Per PortionRDA
Calories560 Kcal28%
Fat27 g39%
Saturated Fat1.5 g8%

For a lovely lamb recipe (opens in new tab) that the whole family will love, why not try this delicious spiced version for your Sunday meal this week? With cumin, coriander and cayenne pepper to flavour this tender lamb dish (opens in new tab), this idea makes a great Easter recipe (opens in new tab) that makes a change from the norm too.



  • 2.5kg (5.5lb) 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 half 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.