Serves

5

Ingredients

1.4 to 1.6kg stuffed leg of lamb (Apolónia butcher) • 250g Tipiak couscous • 1 onion • 2 cloves of garlic • 80g butter • 200ml red wine • 10g sugar • 1 tin (800g) Guloso white beans • Freshly ground pepper, to taste • 1 tomato • 150g cherry tomatoes • 100g baby sweet corn • 200g baby carrots • 200g baby courgettes • 250g baby onions • 200g green asparagus • 150g aubergine • 150g courgettes

Method

Place a tbsp of olive oil in a pan and brown the entire surface of the leg of lamb, over a high heat to colour and seal in all the juices • Place in the oven at a medium heat and roast for between 40 and 50 minutes, depending on preference • Pour the red wine into the pan in which you sealed the lamb and cook for a while: store for later use • Prepare the vegetables • Peel the asparagus and baby onions, cut the baby sweet corn diagonally and the baby courgettes • Cook the vegetables in salted water for 30 seconds • Cool in iced water and keep for later • (This process helps to fix the natural colour) • Bring to the boil 500ml of water, seasoned with salt and remaining olive oil • When boiling, remove from the heat and add a packet of couscous, mixing and leave to rest, covered, for a few minutes • Spread a little butter onto the surface of the couscous and fluff up with a fork • Chop and sauté the remaining onion and clove of garlic in olive oil, adding the drained white beans (keep the bean water), season with black pepper and cumin • Add some of bean water, cook for a few minutes and finish off with some finely chopped skinned tomato, with the seeds removed • Finally, sauté the vegetables with the cherry tomatoes, the remaining butter and sugar • Arrange the couscous on a platter, slice the meat and place in the centre, surrounding with the vegetables • Serve separately the sauce made from the meat juices taken from the roasting tin and the reserved wine reduction