Our butterflied leg of lamb is a magnificent piece of tender, juicy, pre-marinated deliciousness. They are so easy to cook and so moreish. Our butterflied leg makes the perfect centre piece to a casual barbecue or family get together. Serve up with some crusty bread and a little cucumber salad drizzled with yoghurt and dill dressing. Perfect!
| Servings | 6 |
| Preparation time | 10 mins |
| Cooking time | 30 mins |
INGREDIENTS
- 1 butterflied leg of lamb
- For the couscous salad
- 1 cup uncooked couscous
- 1 stock cube
- ½ teaspoon cinnamon
- 1 bunch parsley, destemmed, chopped
- 1 bunch mint, destemmed, chopped
- ½ cup dried cranberries or currants
- ½ cup flaked almonds
- 2 tablespoons thyme leaves
- For the dressing
- 1/3 cup tahini paste
- 2 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- Salt and pepper
- 6 figs, sliced
- Extra parsley leaves to decorate
METHOD
- Remove the lamb from the packaging and pat dry. Cover and set aside.
- Cook the cous cous according to directions but add a stock cube and cinnamon to the water. Mix well. Let stand for 10-15 minutes. Add the other cous cous ingredients and mix through. Cover and refrigerate.
- Make the dressing by putting the remaining ingredients, except the figs and parsley, in a large jar and shaking well to mix into a thick creamy dressing. (If the tahini is too thick, you can let down the dressing by adding a little hot water).
- Preheat the BBQ to high. Season the lamb with salt and pepper. Cook each side for 5 minutes each side. Reduce heat to medium-low and cook, covered, for 10 minutes for medium. Transfer to a plate and cover with foil. Set aside for 15 minutes to rest.
- To serve, cover a very large serving platter with the couscous salad. Carve the lamb and serve on the couscous. Separate the fat from the cooking juices and pour the cooking juices over the lamb. Dress the dish with the tahini dressing.
