Roast Leg of Lamb stuffed with Herbed Couscous

Roast Leg of Lamb stuffed with Herbed Couscous

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Want to serve up a home cooked roast for Sunday lunch? Then try out this succulent and tasty lamb recipe rolled with herbs and couscous.

  • Recipe serves6
  • Preparation time20 minutes
  • Cooking time105 minutes


  • 1 Cup Chopped parsley
  • 10 ml Robertsons Garlic and Herb Seasoning
  • 100 ml Dry white wine
  • 1 KNORR Roast Meat Gravy
  • 1 Red pepper, finely chopped
  • 1 Leek, chopped
  • 100 ml Couscous, prepared
  • 1.5 kg Leg of lamb deboned
  • 5 ml Robertsons Thyme
  • 15 ml Olive oil


  • Preheat oven to 180°C.
  • Prepare couscous as per packet instructions.
  • Once cooked, stir in the sachet contents of the KNORR Roast Meat Gravy.
  • Heat oil in a frying pan and sauté the leeks and red pepper for 1 minute.
  • Add white wine, parsley and seasonings and mix into couscous.
  • Open out the leg of lamb and spread the couscous over the inside of the lamb.
  • Roll up the lamb and secure together with string at regular intervals so the shape is retained.
  • Roast for 1 ½ hours , basting occasionally with pan juices.
  • Remove from the oven and allow to rest for 10-15 minutes before removing string and carving.
  • Serve with KNORR Gravy of your choice, roasted vegetables and steamed rice.