Preparation

• Preheat the oven to 180 °C.
• Peel and roughly chop the carrots and shallots. Cut the celery into pieces and roast the vegetables in an ovenproof dish in the oven.
• Remove the upper (thicker) part of the leg of lamb and tie it back into shape with a thread of kitchen twine.
• Place the leg of pork on top of the vegetables and place in the oven for 50 minutes, turning the meat every 15 minutes.
• Place the couscous in a bowl; dry roast the saffron in a hot pan until fragrant and mix into the couscous together with the olive oil and salt. Pour 250 milliliters of hot water over the couscous, cover and leave to infuse.
• As soon as the liquid has been absorbed, stir through with a fork and mix in the chopped parsley and mint.
• Clean the baby carrots with a cloth and a small knife and deglaze with butter and honey.

Sideboards
Arrange the couscous, baby carrots and lamb shank in a large bowl.