Spiced butterflied lamb leg with couscous salad
Made to impress, this beautifully spiced butterflied lamb leg will have everyone going for seconds. It’s paired with a fresh and colourful couscous tossed with herbs, red onion and lemon and is perfectly tender. Give this a go for your next winning weeknight dinner!
Ingredients
Method
Ingredients
- 1 butterflied lamb leg
- 3 Tbsp Moroccan seasoning
- Zest and juice of 1 lemon
- 1 cup Pams Couscous
- 1 small red onion, finely diced
- 1 cup fresh herbs, roughly chopped
Method
- Preheat your oven to 200°C fan bake and place the lamb leg into a large roasting dish. Combine the Moroccan seasoning with lemon zest, a generous drizzle of olive oil, salt and pepper to create a paste.
- Rub the paste evenly over the lamb and then bake until cooked to your liking, turning halfway through*. Cover with foil and allow the lamb to rest for 10 minutes.
- In a large bowl, pour 1 cup of boiling water over the couscous. Cover and leave to absorb for 5 minutes, then once the liquid has absorbed, fluff the couscous with a fork.
- Allow the couscous to cool slightly before stirring through the diced onion, fresh herbs, juice of the lemon and a drizzle of olive oil. Season to taste with salt and pepper.
- Once the lamb has rested, slice and place on top of the couscous. Drizzle the cooking juices over the top, and serve.
* We cooked our 1kg lamb leg for 20-25 minutes to achieve a perfect medium finish!
Top Tips:
- Serve with a healthy dollop of tzatziki or cucumber yoghurt, salad greens and sliced radish for the perfect finishing touch.
- For a vegetarian option, marinade sliced halloumi and grill to serve with this delightful couscous salad.