Meat & Livestock Australia have created this delicious recipe, perfect for sharing with friends and family this Christmas.


  • 1.5 kg easy carve leg of lamb

  • 1 tbsp cumin seeds

  • 1 tbsp dried mint

  • 1 tbsp olive oil

  • 2 bunches whole baby carrots, peeled

  • 3 small parsnips, peeled, quartered

  • 1 cup couscous

  • Extra 1 tbsp cumin seeds

  • Extra 1 tbsp dried mint

  • 1 cup boiling water

  • 1 cup flat-leaf parsley leaves

  • 1 tbsp lemon juice

  • 2 tbsp extra virgin olive oil


  • 1.

    Preheat oven to 180ºC. Combine the mint, cumin and oil, rub over the lamb and then season with salt and pepper. Place the lamb in a roasting dish.

  • 2.

    Roast lamb for 60 minutes for rare, 75 minutes for medium, or 90 minutes for well done. After 35-40 minutes, place the carrots and parsnips around the lamb, brush with a little oil.

  • 3.

    Remove lamb, cover loosely and allow it to rest for 15 minutes. While the lamb rests, place the couscous and extra cumin and mint into a large bowl, pour over boiling water.

  • 4.

    Cover with plastic wrap, stand for 15 minutes.

  • 5.

    Add remaining ingredients. Toss together with a fork and then season with salt and pepper.

  • 6.

    Serve the lamb with the roasted vegetables and the couscous.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 1139kj
  • Fat Total 65g
  • Saturated Fat 24g
  • Protein 77g
  • Carbohydrate 56g
  • Sugar 7g
  • Sodium 289mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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