Leg of lamb with baked vegetables and couscous
6 servings
120 minutes
Lamb leg with roasted vegetables and couscous is the embodiment of harmony in flavors and aromas of European cuisine. The roasted meat absorbs a rich bouquet of thyme, rosemary, and red wine, creating a deep and expressive taste. The vegetables mixed with dried apricots and raisins add sweet and spicy notes, while the delicate couscous perfectly complements the dish, making it balanced and nutritious. This treat is suitable for both festive gatherings and cozy family dinners, enchanting with its richness of textures and aromas. The dish carries the traditions of Mediterranean gastronomy by combining simplicity in preparation with exquisite flavor. Juicy meat roasted with aromatic spices leaves an indelible impression and a desire to try it again.
1
Marinate the lamb leg in a mixture of crushed thyme, rosemary, 2 tablespoons of olive oil, salt, and pepper for 8 hours.
- Thyme: to taste
- Rosemary: pinch
- Olive oil: 4 tablespoons
- Salt: to taste
- Ground black pepper: to taste
- Leg of lamb: 2 pieces
2
Cut the onion into quarters, peel the garlic, clean the carrot and cut it into large pieces, and slice the pepper into strips. 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.
- Onion: 4 heads
- Garlic: 2 heads
- Carrot: 4 pieces
- Sweet pepper: 2 pieces
- Dried apricots: 200 g
- Raisin: 100 g
- Olive oil: 4 tablespoons
- Salt: to taste
- Ground black pepper: to taste
- Thyme: to taste
- Rosemary: pinch
3
Place the lamb on the vegetables and put it in a preheated oven at 200 degrees. After 20 minutes, add wine.
- Leg of lamb: 2 pieces
- Red wine: 200 ml
4
Prepare the couscous according to the instructions on the package.
- Couscous: 2 glasss
5
Place the cooked lamb leg on plates. Put the couscous in the baking dish with the vegetables, mix, and serve as a side dish.
- Leg of lamb: 2 pieces
- Couscous: 2 glasss