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Stuffed leg of lamb


  • Preheat oven to 200°C.
  • Place the couscous and boiling water in a large bowl and mix well. Add the butter, almonds, raisins, lemon zest, coriander, spice mix and a little salt. Mix well and stuff the mixture into lamb leg. Then tie up with kitchen string.
  • Place 1-2 cups stock with the garlic and rosemary into a large heavy-bottomed oven tray and place an oven rack on top. Then place the stuffed lamb on the rack, cut side down. Squeeze lemon juice over the top, season and spray with oil.
  • Cook the lamb in the oven for about 1½ hours (about 15 mins per 500 gm), adding a little stock to the tray every 15 mins or so.
  • Serve with your favourite vegie dish on the side.


  • 1 cup couscous
  • 1 cup boiling water
  • 3 tbsp melted butter
  • 3 tbsp slivered almonds, toasted
  • 2 tbsp raisins
  • grated rind of 1 lemon
  • 3 tbsp freshly chopped coriander
  • 1 heaped tspn Middle Eastern spice mix
  • freshly ground salt & pepper
  • 1 x 2.9 kg leg of lamb, tunnel boned
  • 3-4 cups chicken stock
  • 6 whole garlic cloves
  • 2 heaped tbsp rosemary leaves
  • ½-1 lemon
  • olive oil spray

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm