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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!
Serves:
4
Prep time: 20 mins
Cooking time: 25 mins
Ingredients
Method
1 butterflied lamb leg
1. P
reheat 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.
2. R
ub 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.
3. 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.
4. 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.
5. O
nce the lamb has rested, slice and place on top of the
couscous. Drizzle the cooking juices over the top, and serve.
3 Tbsp Moroccan seasoning
Zest and juice of 1 lemon
1 cup couscous
1 small red onion,
finely diced
1 cup fresh herbs,
roughly chopped
Top Tips
• S
erve with a healthy dollop of
tzatziki or cucumber yoghurt,
salad greens and sliced radish
for the perfect finishing touch.
• F or a vegetarian option,
marinade sliced halloumi and
grill to serve with this delightful
couscous salad.
* W
e cooked our 1kg lamb leg for 20-25 minutes to achieve a
perfect medium finish!
Lamb Butterfly Leg
Product of New Zealand
27
99
kg
299
ea
San Remo
Couscous
500g
Skill level:
Easy as
349
ea
MasterFoods
Seasoning Blends
Small Jars 38g-70g
