Marinade
1 cup dry white wine
1 onion roughly chopped
3 garlic cloves, chopped
1 tsp sugar
2 bay leaves
1 tsp peppercorns
1 leg of lamb or 6 lamb steaks or chops
1 tbsp olive oil
Combine all ingredients in a large plastic bag. Refrigerate for up to 24hrs, but a couple works too.
For the Mint-Apple Couscous
1 cup couscous
2 cups boiling water
5oz green beans sliced
2 cups peas
4 tbsp olive oil
Finely grated zest and juice of 2 lemons
Salt and freshly ground black pepper to taste
2 apples, cored and diced
4 tbsp chopped fresh mint leaves
Roast the lamb at 375F in a roasting pan. Reserve the marinade for later use as a gravy. Cook the leg for 25 mins per pound, spooning juices over the meat occasionally. For the lamb steaks roast at 375F for 20 mins or cook on a griddle.
Put the couscous in a bowl and add boiling water. Separately cook peas and beans for 4 mins in boiling water. In a bowl mix the olive oil, lemon zest and juice, salt and pepper and stir in the diced apple. Pour off any excess water from the couscous and fluff with a fork. Stir in green beans and peas and the apple mixture. Add the chopped mint and toss together.
Boil the reserved marinade for 3 mins, strain and serve in a jug as a gravy (this can be done while the lamb is roasting). Serve the lamb alongside or on top of couscous. Garnish with lemon and mint, if you wish.