Leg of lamb with couscous

Ingredients
For the lamblamb's leg, (about 3kg), boned and butterflied

5 sprig of rosemary

1 bulb Garlic, cut in half around the middle

1 unwaxed Lemon, juice and zest

50ml Olive oil

l8 flatbreads, to serve

For the Moroccan couscous

100g raisins, soaked overnight in 100ml vin santo (Italian dessert wine), drained

500g Couscous

1 tbsp extra virgin Olive oil

1/2 pomegranate, seeds only

500ml lamb or chicken stock

100g unsalted butterbunch flat-leaf Parsley, chopped

Method
1. For the lamb: put the lamb in a large dish and rub it all over with the rosemary, garlic, lemon zest, and sea salt and pepper; then rub in the olive oil and half of the lemon juice. Cover and leave to marinate for at least 2-3 hours (or overnight) in the fridge, turning occasionally.

2. Remove the lamb from the marinade, pat dry with kitchen paper and season with a little more salt and pepper. Set aside until the meat has reached room temperature. Meanwhile, heat a barbecue or grill until hot.

3. Grill or barbecue the leg of lamb for 12-15 minutes on each side (allow 12 minutes for meat that is pink in the centre, 15 minutes if you prefer it well done). Remove from the heat and transfer to a large platter or carving board.

4. Squeeze over the remaining lemon juice and cover with tin foil. Leave the lamb to rest for 15 minutes or more in a warm place.

5. For the Moroccan couscous: mix the raisins, couscous, olive oil and pomegranate seeds in a bowl and bring the stock to a simmer in a pan.

6. Pour the hot stock into the couscous and stir in the butter and some pepper. Mix thoroughly and cover tightly with cling film. After 2-3 minutes, remove the cling film and scatter over the chopped parsley.

7. Put the flatbreads on the barbeque and cook for a minute on each side to brand with bar marks.

8. Fluff up the couscous with a fork and add salt and pepper, to taste, if necessary.

9. Slice the lamb and serve with the flatbreads and Moroccan couscous.