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Roast Lamb Stuffed with Lemon Couscous on Glazed Carrots

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Ingredients

Adjust Servings:
60g Couscous
1 Lemon
1 tbsp Cranberries
2 tbsp Honey Mustard
40ml White Wine Vinegar
Salt and Pepper
1.2kg Leg of Lamb Ready to cook
500g Carrots
1/2 Bunch Parsley

Roast Lamb Stuffed with Lemon Couscous on Glazed Carrots

  • Serves 4
  • Medium

Ingredients

Directions

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Lamb and couscous are a cool combination to create a delicious dish. Finish with gorgeous glazed carrots for a full roast experience.

Steps

1
Done

Place couscous with 120 ml water in a bowl and steam ca. 90 seconds of 1000 Watts.
Wash lemon with hot water, dry it, grate of the lemon peel and squeeze the juice.
Mix together the couscous, cranberries, lemon zest and juice in a bowl.

2
Done

Make a vinaigrette with mustard, vinegar and oil. Season to taste with salt and pepper.

3
Done

Wash the meat, dab dry, lay down flat and season with salt and pepper. Put the lemon-couscous mixture in the middle of the lamb and roll up with the long side and fix with kitchen twine.

4
Done

Peel the carrots, halve them lengthways and cut crossways into pieces 3 cm long. Place carrots on the tray (glass insert) and season generously with salt and pepper and mix it with the vinaigrette. Put the rolled roast on the top and place it in the microwave. Now steam it (steam oven function on level1) for about 6 minutes. Heat up until 300 Watts for ca. 8 minutes. Use the grill function for another ca. 45 minutes on level 1 to finish cooking.

5
Done

In the meantime, wash the parsley and dab dry, then chop it coarsely. Serve the roast lamb and garnish with minced parsley.

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