Around the world in classic dishes

Festive Roast

Roast leg of lamb with eggplant and couscous

by Kitchen Stories


For 4 portions

1 lamb leg
1 eggplant
200g couscous
400 carrots
3 onions
4 cloves garlic
100g pitted dates
100g dried apricots
20g honey

ras el hanout
1 tsp salt
1 canned crushed tomato
100ml olive oil
50 g pine nuts
1 lemon
olive oil (for frying)
mint (for garnish)



Step 1/6

Trim and peel carrots. Peel onion and garlic. Press garlic with a garlic press and quarter the onions. Dice the eggplant and season with salt. Cube dates and apricots.


Step 2/6

Preheat the oven to 160°C/325°F. Pat leg of lamb dry with paper towels. In a small bowl, mix honey, harissa, ras el hanout, and salt. Rub the leg of lamb all over with the spiced honey mixture.


Step 3/6

In a large ovenproof pot over medium-high heat, fry the leg of lamb with a little olive oil on all sides. Remove the leg of lamb and add the canned tomatoes, garlic, onions, dates, and apricots. Transfer leg of lamb on top, cover, and transfer to the oven. Let cook at 160°C/325°F for approx. 3 hr.


Step 4/6

In the meantime, squeeze the salted eggplant cubes to remove any excess liquids, and transfer to a parchment-lined baking sheet. Drizzle with olive oil and roast for approx. 30 min. in the oven, alongside the lamb leg. Add the carrots and pine nuts to the leg of lamb after 2 hrs. of roasting, let cook for approx. 40 min. more.


Step 5/6

Prepare couscous according to the package instructions. When cooked, mix with the roasted eggplant, olive oil, lemon zest and juice. Season with salt to taste and keep warm.


Step 6/6

Transfer leg of lamb to a cutting board and slice. Serve with eggplant couscous and garnish with mint. Enjoy!

Shop The Product Used To Make The Recipe

STAUB 31cm Oval Cast Iron Cocotte Black

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ZWILLING Oak Chopping Board

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ZWILLING 26cm Chef's knife

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STAUB Bowl 17cm, ancient turquoise

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