Moroccan Leg of Lamb with Orange Salad & Currant Couscous — Barossa Fine Foods

Ingredients

• 1 Ezy Carve Leg of Lamb
• 1 (225 gm) ‘Thistle Be Good’ Couscous with Currants
• Olive Oil
• ½ Cup Coriander Leaves
• ½ Cup Flat Leaf Parsley Leaves
• 4 Cloves Garlic
• 1 tsp Ground Cumin
• 2 tsp Ground Coriander
• 1 tsp Cinnamon
• 1 tsp Sweet Paprika
• 1 tsp Sumac
• 60 gm Butter, softened
• 1 tsp Sea Salt
• 1 (150 gm) Barossa Valley Feta Cheese
• 4 Navel Oranges
• 1 Small Red Onion
• ½ Cup Kalamata Olives
• ½ Cup Parsley Leaves