|Roast Leg of Lamb
freshly ground black pepper and salt
0.9kg (2 lb.) leg of lamb, boned and rolled
270m1 (10 fl.oz) water
25g.( 1 oz.) fresh rosemary sprigs
100g. (4 oz. ) dry weight couscous
For the cranberry sauce
1 small onion
100ml. ( 4 fl.oz )) red wine
250ml. (8 fl. oz.)lamb stock
100g. (4oz.) cranberry sauce
Season the lamb and cook in a preheated oven at 200'c (400f , gas 6) for 40 minutes.
To prepare the couscous, boil the water, add rosemary and simmer for 5 mins.
· Remove the rosemary, add the couscous us, stir well, then remove from the heat, cover and leave for 15 mins until the liquid has been absorbed. Drain off any excess.
Finely chop onion and cook in red wine until liquid has been reduced by half. Add lamb stock, cranberries and cranberry sauce, bring to boil and simmer for 15 mins
Once the lamb is cooked, remove from oven and leave to rest for 10-15 mins. Carve lamb and arrange on a bed of couscous. Spoon the sauce over the lamb and serve.