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    Spiced Lamb with Vegetables and Couscous

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    Spiced Lamb with Vegetables and Couscous

    • Preparation time: 20 minutes plus 2 hours marinating
    • Cooking time: 75 minutes
    • Total time: 3 hours 35 minutes 60 minutes 60 minutes 60 minutes 35 minutes

    Serves: 6


    • 1-1.2kg Waitrose English Lamb, Whole Shoulder
    • 1 solo garlic bulb, crushed
    • 25g root ginger, peeled and finely chopped
    • 1tsp ground coriander
    • Juice of 1 lemon
    • The vegetables and couscous:
    • 6 threads of saffron
    • 1tsp of ground cinnamon
    • 1tsp of ground ginger
    • 1 small pack fresh coriander, tied in a bunch
    • 3 medium tomatoes, quartered
    • 5 stalks of celery, cut into small pieces
    • 500g butternut squash, peeled, seeded and diced
    • 4 medium carrots, peeled and cut into 3cm (1½") rounds
    • 75g raisins
    • 50g butter
    • 300g Waitrose Couscous


    1. Place the lamb in a roasting dish. Combine the garlic, root ginger, coriander and lemon juice and pour over the lamb. Cover and chill in a refrigerator for 2 hours.
    2. Place the marinated lamb in a preheated oven 180°C, gas mark 4 and cook for 45 minutes per kg and an additional 45 minutes to finish off or until the juices run clear. About 45 minutes before the lamb has finished cooking, scrape the marinade off the top to allow the roast to brown.
    3. About 25 minutes before the lamb is cooked, fill a large pan with 750ml water and add the spices, herbs and vegetables. Season and bring to the boil. Cover and cook over a medium heat for 12-15 minutes until cooked. Remove the coriander bunch.
    4. Soak the raisins in a little boiling water for 10 minutes until plump. Put 400ml of vegetable broth in a large bowl and add the butter. Stir until the butter has dissolved, then add the couscous. Leave to stand for 10 minutes then fluff with a fork and serve with the lamb, topped with the strained vegetables and raisins.

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