Cooking a delicious roast lamb dish doesn't have to be difficult. Become inspired with this one.


  • 2 cloves garlic, minced

  • 4 sprigs fresh thyme

  • 1 tbsp sumac

  • Couscous salad

  • ½ cup olive oil

  • Grated rind from one lemon

  • 1/3 cup lemon juice

  • Pinch of sugar and salt

  • 1 cup of instant couscous

  • 400g can chickpeas, drained

  • 2 Lebanese cucumbers deseeded and diced

  • 2 red capsicums deseeded and diced

  • 1 cup coriander leaves

  • 1 large lemon, cut into quarters, to serve


  • 1.

    Preheat the oven to 220ºC. Rub sumac and garlic cloves over the lamb, brush the lamb with a little oil, sprinkle with thyme leaves and season with salt and pepper.

  • 2.

    Place the lamb on a rack in a roasting dish. Roast for 15 minutes for rare, 20-25 minutes for medium, or 25-30 minutes for well done.

  • 3.

    Remove lamb, cover loosely, rest lamb for 10 minutes before serving.

  • 4.

    To make salad combine the oil, lemon rind and juice, salt and sugar to form a dressing. Make up the instant couscous according to directions on packet. Combine couscous with chickpeas, cucumber, capsicum and coriander leaves and pour over dressing.

  • 5.

    Serve lamb sliced on top of a spoonful of salad with a squeeze of lemon.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 840kj
  • Fat Total 57g
  • Saturated Fat 7g
  • Protein 15g
  • Carbohydrate 70g
  • Sugar 10g
  • Sodium 332mg

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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