Something’s Cooking
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
Spiced Butterflied Lamb Leg
with Couscous Salad
Prep time: 20 mins
Cooking time: 25 mins
Skill level:
Easy as
Ingredients
Method
1 butterflied lamb leg
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
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. A
llow 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.
* 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.
Find the recipe card and ingredients at our instore Recipe of the Week hub
Fresh Quality Mark Butterflied
Lamb Leg Roast Product of New Zealand
23
49
kg
Pams Couscous 500g
2
89
ea
Mrs Rogers Organic
Moroccan Seasoning
35g
2
99
ea