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 350F 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. NOTES : Chef:Paul Heathcote
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|Serving Size: 1 Serving (1148g)|
|Recipe Makes: 4|
|Calories from Fat: 1453 (60%)|
|Amt Per Serving||% DV|
|Total Fat 161.4g||215 %|
|Saturated Fat 67.7g||339 %|
|Monounsaturated Fat 68.3g|
|Polyunsanturated Fat 13.5g|
|Cholesterol 593mg||182 %|
|Sodium 754.9mg||26 %|
|Potassium 2428.6mg||64 %|
|Total Carbohydrate 74.5g||22 %|
|Dietary Fiber 5.1g||21 %|
|Sugars, other 69.4g|
|Protein 162.3g||232 %|
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Calories per serving: 2435
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