Roast Leg of Lamb with Winter Vegetable Couscous

Recipe courtesy Chef Bevan Terry, Rogues, Mississauga

Winter Vegetable Couscous

½ cup (125 mL) finely diced squash

½ cup (125 mL) finely diced parsnips

½ cup (125 mL) finely diced brussel sprouts

½ cup (125 mL) finely diced apple

1 small red onion, diced

½ tsp (3 mL) sage, chopped

1 tsp mint, chopped

¼ cup (60 mL) toasted pine nuts

¼ cup (60 mL) dried cranberries

1 cup (250 mL) couscous

½ cup  (125 mL) cold pressed canola oil

¼ cup (60 mL) ver jus

2 ¼ (560 mL) cups boiling water

salt and pepper

2 tbsp (30 mL) vegetable oil for roasting vegetables

Roast in oven at 375°F, squash, parsnips, brussels sprouts, and apples on a parchment lined cookie sheet, drizzle with vegetable oil and sprinkle with salt and pepper. Stir couscous to boiling water with salt and pepper. Cover and simmer over low heat until tender and water is absorbed, about 10 minutes. Let stand five minutes then fluff and add remaining ingredients including roasted vegetables.

Roast Leg of Lamb

1 tbsp (15 mL) parsley

1 tsp (5 mL) rosemary

1 tsp (5 mL) thyme

1 tsp (5 mL) garlic

2 tbsp (30 mL) grainy mustard

1 tsp (5 mL) balsamic vinegar

2 tbsp vegetable oil

salt and pepper to taste

boneless lamb leg

Combine above ingredients and rub over lamb leg and let marinate overnight covered in refrigerator. Roast in oven for one hour and 15 to 20 minutes at 375ËšF. Salt and pepper to taste, let rest 15 minutes prior to carving.