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Karen and Ros - Middle Eastern Lamb

with Couscous Stuffing and Orange Jus

Prep time: 1 hour    Cook time: 1 hour    Serves: 4-6


1.5kg boned lamb leg

600g pumpkin, slicked thickly

2 medium zucchinis, slicked thickly

60ml olive oil

Couscous Stuffing 

160ml vegetable stock

140g couscous

100g dried apricots, chopped

1 egg

4tbs mint, chopped

3tbs pistachio nuts, toasted

Grated zest of 2 lemons

2 cloves garlic, chopped

Orange Jus

310ml orange juice

1cm piece fresh ginger, thinly sliced

1 small onion, chopped

180ml chicken stock

2tbs plain flour

2tsp brown sugar

2tsp wholegrain mustard

Red Cabbage

150g quince paste

100ml red wine vinegar

1 cinnamon stick

1/2 red cabbage, finely shredded


  1. Preheat oven to 180C.
  2. To make stuffing, bring stock to a boil. Remove from heat. Stir in couscous. Stand, covered, for 5 minutes. Fluff and separate grains with a fork. Transfer to a large bowl. Stir through remaining ingredients.
  3. Place lamb on a clean work surface and open out. Fill with stuffing, then roll and tie at regular intervals with butchers string to secure. Season all over with salt and pepper.
  4. Heat a lightly oiled frying pan over medium-high heat. Cook lamb until browned all over. Transfer to an oven tray. Roast for about 45 minutes. Remove from oven and transfer lamb to a warm plate. Reserve pan to make jus. Cover with foil. Set aside for 30 minutes to rest.
  5. Place pumpkin and zucchini in an oven dish. Drizzle with oil. Season. Roast for about 30 minutes or until tender.
  6. To make jus, simmer juice and ginger in a small saucepan until juice is reduced by half.
  7. Place roasting pan in which lamb was cooked, over a medium heat. Add oil. Cook onion and garlic until golden. Add stock and orange juice mixture. Bring to a boil. Simmer, stirring, until thickened, scraping base of pan to remove any crusty bit. Whisk in flour. Stir in any juices from resting meat. Bring to a boil then simmer until thickened. Strain. Stir in sugar and mustard.
  8. To prepare cabbage, place a frying pan over medium heat. Add quince paste and vinegar and allow paste to melt. Stir in remaining ingredients. Cook covered for 10 minutes.
  9. Remove lid and simmer, stirring occasionally, for a further 10 minutes or until most of the liquid has evaporated.
  10. Serve sliced lamb with red cabbage, roasted pumpkin and zucchini and jus.