Roast Leg of Lamb with Spiced Giant Couscous and a Sweet Chili Dressing

Really simple one this time, no big recipe.

This was one of those last minute things, the leg of lamb was roasting (Gas 4-5, 180°C Medium 25mins per 450g + 25 mins, Well done 30 mins per 450g + 30 mins), I had no idea what to do with it and realised we were a bit short on vegetables.

So I had what I call a Ready, Steady, Cook moment and I remembered I had a bag of giant couscous waiting to be tried out.

I fried up some courgettes, onions and mushrooms and then cooked the couscous according to the packet instructions (cover well with salted water and boil for 8-10  minutes).  Instead of using plain water I added a chicken stock cube, some turmeric, paprika, cumin, coriander and dried coriander leaf. When it was cooked I mixed in the fried vegetables to make a lovely flavoursome accompaniment to the lamb.

To finish off I finely chopped a red chili and some coriander into a bowl.  Then made a dressing with some white vinegar and sugar, leaving them all to infuse for five minutes while dishing up and then drizzling over the sliced lamb.

You really need to make it to taste, this one was absolutely fiery with chili heat, but balanced with sweet sugar and tangy vinegar, with lovely a coriander  background.

Something which started off being quite ordinary (if you can call beautiful roast lamb ordinary!) turned into something which  both looked and tasted amazing.