Meat & Livestock Australia have created this delicious recipe, perfect for sharing with friends and family this Christmas.
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.
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.
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.
Cover with plastic wrap, stand for 15 minutes.
Add remaining ingredients. Toss together with a fork and then season with salt and pepper.
Serve the lamb with the roasted vegetables and the couscous.
Nutritional analysis per serving (4 servings)
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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