Recipe for Roast Lamb with Raisins and Couscous 
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Yield:
4 servings
Ingredients:
Amount Ingredient
1 x Leg of Lamb, (boned)
50 gm Raisins
2 tsp Grated Lemon Zest
2 sprg Thyme
2 sprg Rosemary
1 x Clove Garlic
1 tsp Balsamic Vinegar
2 tbl Olive Oil
3 slc Bread - dried and crust removed
30 gm Breadcrumbs
Salt and Pepper
----------------- COUS COUS ----------------
225 gm Cous Cous
350 ml Water, (boiling)
4 x Mint Leaves, (chopped)
1/2 x Onion, (finely diced)
1 x Clove Garlic, (crushed)
25 gm Cashew Nuts
1/4 x Green Pepper, (diced)
25 gm Sliced Mushrooms
25 gm Butter
Instructions:
Instructions: 1. Prepare the leg of lamb by removing some of the gristle and fat. Criss cross the inside with a sharp knife.

2. Season with salt, pepper, herbs and garlic.

3. Place the raisins in a pan with a little water and boil until plump.

Drain and chop. Add the oil, vinegar, breadcrumbs and mix together.

4. Spread the raisins inside the leg and tie cook at 350 f for about 1 hour 15 minutes. Allow to rest before carving.

5. Serve with Cous Cous.

Cous Cous

6. Gently fry all the ingredients in the butter excluding the mint.

7. When cooked, add the cous cous.

8. Pour over the boiling water and remove from heat.

9. After 3 minutes, season with salt and pepper and mint and serve with lamb.

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