Barbecued Butterflied Leg Of Lamb With A Minted Couscous Salad Recipe

Name: Barbecued Butterflied Leg Of Lamb With A Minted Couscous Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

1
In a large bowl mix 3 tablespoons extra virgin olive oil with the black pepper, chilli, fennel seeds and cumin.
2
Rub mix all over the butterflied leg of lamb and then cover and leave for at least 2 hours.
3
Season lamb with salt.
4
Cook lamb on a medium barbecue heat for about 15 minutes on each side.
5
Then remove from heat and let rest for 10 minutes before cutting into this slices.
6
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.
7
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.
8
Turn off the heat, cover with a lid and leave for 5 minutes.
9
After that time, transfer the couscous to a bowl, mix in the 3 tablespoons extra virgin olive oil and allow to cool.
10
Add the lemon juice, mint leaves, chopped garlic, diced tomatoes and parsley to the couscous.
11
Serve with sliced lamb.

393

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 tablespoons extra virgin olive oil, 1/2 tablespoon black pepper (freshly ground), 1/4 teaspoon chili (ground or powder), 1 teaspoon fennel seed, and more.

Yes, Barbecued Butterflied Leg Of Lamb With A Minted Couscous Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Barbecued Butterflied Leg Of Lamb With A Minted Couscous Salad

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