Braised Leg of Lamb with Fiery Couscous

Season the leg of lamb on all sides and fry in olive oil. Roast the vegetables and add the paradeis pulp. 2.

Extinguish with red wine, add chicken stock, kitchen herbs and spices and steam in a heated oven at 160 °C for about 1 1/2 hours, until the meat is easily detached from the bone.

Keep the leg warm. Strain stew stock through a sieve, seasoning if necessary. Serve leg of lamb with sauce and couscous.

Goes well with: Couscous

Briefly sauté couscous in olive oil, add chicken stock and simmer on low heat for 5 minutes. Add the vegetables and simmer for another 3 minutes. Season with spices and herbs.

Tip: Always use aromatic spices to refine your dishes!

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