Friends coming round for lunch or supper? This is easy to make and is full of delicious summery flavours from lamb to broad beans.


  • 2kg/4lb/8oz British leg of lamb, boned and butterflied

  • 4 garlic cloves, roughly chopped

  • 1 tbsp fresh oregano

  • Handful fresh mint leaves

  • 1 tbsp good quality anchovy fillets

  • Juice and zest of an un-waxed lemon

  • Salt and pepper, to season

  • 3 tbsp light olive oil

  • 200g/7oz couscous

  • Juice of 1 lemon

  • 5 tbsp extra virgin olive oil

  • 298ml carton fresh chicken or vegetable stock

  • 300g/10oz broad beans, thawed if frozen and skinned

  • 250g/9oz petit pois, thawed if frozen

  • Handful fresh mint leaves and 1 tbsp flat leaf parsley

  • 6 wild garlic leaves or 1 garlic clove, roughly chopped


  • For the lamb:

  • 1.

    Pre-heat the oven to 220C.

  • 2.

    Make some deep incisions in the lamb with a sharp knife and then place it in a large sealable bag.

  • 3.

    Blend together the garlic, oregano, mint, anchovies, lemon juice and zest to form a thick paste. Season with a little salt and plenty of black pepper then pour into the bag and close. Massage the lamb ensuring it is well covered with the paste and then leave to marinate for at least two hours but preferably overnight. Give a good massage a few times.

  • 4.

    Bring to room temperature if you have time. Cook in the oven for 10 minutes. Turn the oven temperature down to 200 degrees Celsius and continue to cook for a further half hour for medium rare. Allow to rest for 10 minutes before carving.

  • For the couscous:

  • 1.

    Removing the skins of the cooked broad beans is a labour of love but well worth the effort, not just for taste but for the colour as well. If using frozen broad beans the skins will come off really easily once they are defrosted.

  • 2.

    Preheat the oven to 100C (fan forced oven) or 110C/225F for a conventional oven.

  • 3.

    Tip the couscous into a large bowl. Add the lemon juice and one tablespoon of the olive oil. Mix well to combine.

  • 4.

    Heat the stock in a small pan and season generously, then pour roughly half of it over the couscous mixture. Cover with cling film and place in the oven for about 5 minutes until all the liquid has been absorbed. Stir in the remaining stock and return to the oven for another 5 minutes, then remove from the oven and leave to cool to room temperature.

  • 5.

    Meanwhile, place the broad beans and peas into a pan of boiling salted water for no more than 30 seconds. Drain and refresh under cold running water, then tip into a bowl.

  • 6.

    Blend the mint and parsley with the remaining four tablespoons of olive oil and the garlic with plenty of seasoning. Use to dress the broad beans and peas and set aside until needed.

  • 7.

    Just before serving, fluff up the cooled couscous with a fork and then fold the dressed broad beans and peas. Season to taste and serve immediately with the butter-flied spiced leg of lamb.


Chef's Tip:

To barbecue the lamb, place over medium-hot coals for about 40 minutes for medium-rare lamb, turning occasionally. Lift the cooked lamb on to a board, cover with a sheet of foil and leave to rest for 5 to 10 minutes, then carve into thin slices and serve with the couscous salad.

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