The traditional Aussie leg of lamb gets a North African twist for this no-fuss dinner.
- Process the fresh coriander, chopped parsley, garlic, chilli, cumin, ground coriander and paprika in a food processor until coarsely chopped. Add butter and process to combine. Season.
- Score the lamb crossways. Rub the coriander mixture over the lamb and into the cuts. Cover and place in fridge for 2 hours or overnight to marinate.
- Combine yoghurt and saffron in a bowl. Cover and store in the fridge.
- Preheat oven to 220C. Place lamb in a roasting pan. Roast for 30 minutes. Drain fat. Reduce oven to 180C. Add the water. Roast for 1 hour, adding more water if necessary. Transfer the lamb to a platter, reserving the juices in the pan. Cover with foil. Set aside to rest.
- Stir couscous into the reserved juices in the pan. Add the stock. Cover with foil. Bake for 20 minutes or until liquid is absorbed. Stir in mint and parsley leaves. Serve with lamb, beans and yoghurt mixture.
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Store Spice Organizer
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