Roast Lamb With Tahini And Lemon

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For a complete meal, serve the tahini and lemon crusted lamb leg with the sweet and spicy couscous.

The ingredient of Roast Lamb With Tahini And Lemon

• 1 5kg butterflied leg of lamb trimmed of sinew and fat
• 250g 1 cup tahini sesame paste
• 125mls 1 2 cup fresh lemon juice
• 5 garlic cloves chopped
• 1 bunch mint leaves finely chopped
• 125mls 1 2 cup olive oil
• 430g 2 1 4 cups couscous
• 1 500mls 2 cups boiling water
• 2 tablespoons olive oil
• 2 teaspoons ground cinnamon
• 80g 1 2 cup almond kernels
• 75g 1 2 cup chopped dried apricots
• salt to taste
• ground black pepper to taste

The Instruction of roast lamb with tahini and lemon

• to make tahini lemon crust combine tahini lemon juice garlic mint and olive oil in a medium bowl and mix well with a metal spoon spread the mixture evenly over both sides of the lamb place lamb on a plate cover with plastic wrap and place in fridge for at least 2 hours or preferably overnight to marinate
• preheat oven to 180u00b0c
• remove lamb from the fridge 30 minutes before roasting to bring to room temperature place on a wire rack in a roasting pan and roast in preheated oven for 40 minutes for medium to well done or until cooked to your liking remove from oven cover loosely with foil and allow to stand for 10 minutes to rest
• meanwhile place the cous cous in a heat resistant bowl and pour the boiling water over while stirring cover and stand for 5 minutes or until all the water is absorbed stir with a fork to separate the grains add the olive oil cinnamon almonds and apricots and season with salt and pepper toss gently to combine
• slice the lamb and serve accompanied by the couscous

Nutritions of Roast Lamb With Tahini And Lemon

calories: 1227 026 calories
calories: 76 grams fat
calories: 14 grams saturated fat
calories: 60 grams carbohydrates
calories: 7 grams sugar
calories: n a
calories: 71 grams protein
calories: 175 milligrams cholesterol
calories: 209 8 milligrams sodium
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calories: nutritioninformation