Spiced Leg of Lamb with Couscous - James Martin Chef

Ingredients

• 1kg boneless leg of lamb, butterflied1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp hot smoked paprika 1 tsp sumac
• 1⁄2 tsp ground cinnamon 2 tsp baharat spice mix
• 6 tbsp natural yoghurt
• Salt and freshly ground pepper
• 200g couscous
• A pinch of saffron strands, ground to a powder
• 1⁄2 red onion, finely chopped
• 1 preserved lemon, finely chopped
• 250ml hot chicken or lamb stock
• 4 baby cucumbers, halved lengthways and thickly sliced
• 2 tbsp finely chopped coriander
• 2 tbsp finely chopped mint
• Juice of 1⁄2 lemon
• 2–3 tbsp extra virgin olive oil
• 200g natural yoghurt
• 1–2 tbsp tahini
• 1 garlic clove, finely grated
• Pomegranate seeds