Barbecued Butterflied Leg of Lamb With a Minted Couscous Salad
Ready In: 45 mins
Serves: 4
Ingredients
- 3 tablespoons extra virgin olive oil
- 1⁄2 tablespoon black pepper (freshly ground)
- 1⁄4 teaspoon chili (ground or powder)
- 1 teaspoon fennel seed
- 1 tablespoon ground cumin
- 1 butterflied leg of lamb (trimmed of visible fat)
Minted Couscous Salad
- 1 1⁄2 cups couscous
- 1 1⁄2 cups water (salted)
- 3 tablespoons extra virgin olive oil
- 2 lemons (juice of)
- 12 mint leaves (finely chopped)
- 2 garlic cloves (very finely chopped)
- 4 medium tomatoes (diced)
- 2 tablespoons parsley (chopped)
Directions
- In a large bowl mix 3 tablespoons extra virgin olive oil with the black pepper, chilli, fennel seeds and cumin.
- Rub mix all over the butterflied leg of lamb and then cover and leave for at least 2 hours.
- Season lamb with salt.
- Cook lamb on a medium barbecue heat for about 15 minutes on each side.
- Then remove from heat and let rest for 10 minutes before cutting into this slices.
- This will give a medium rare lamb, if you like your lamb more well done leave it on longer until done to your desired taste, personally I would be allowing about 45 minutes all up but we like ours well done.
- Couscous Salad - Bring 1 1/2 cups of salted water to the boil and then add the couscous, return to the boil and mix well.
- Turn off the heat, cover with a lid and leave for 5 minutes.
- After that time, transfer the couscous to a bowl, mix in the 3 tablespoons extra virgin olive oil and allow to cool.
- Add the lemon juice, mint leaves, chopped garlic, diced tomatoes and parsley to the couscous.
- Serve with sliced lamb.
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