Butterflied garlic & cumin leg of lamb
Barbecue seasoned lamb for the perfect summer main course
1.75kg boneless lamb shoulder
8 cloves garlic, peeled
1 tbsp cumin
1 tbsp extra-virgin olive oil
For the couscous:
Zest of one lemon
3 tbsp fresh oregano, chopped
100g plump sultanas
150g pack flaked almonds, toasted
1 lemon, cut into wedges
1.Preheat the barbecue. Unravel the lamb joint so you have a flat, ‘butterflied’ piece of meat. Make small incisions all over it and poke in the garlic cloves. Sprinkle with cumin and rub in the oil.
2.Cook the lamb on the barbecue, turning regularly to prevent burning, for about 25-30 minutes or until cooked through. Remove from the grill and rest for five minutes under a piece of foil.
3.Heat the couscous in a dry pan for about 6 minutes until lightly toasted. Keep wiggling the pan so it doesn’t burn. Add 375ml boiling water and cover with clingfilm. Leave to stand for 5 minutes.
4.Loosen the grains of couscous with a fork and stir through the lemon zest, oregano, sultanas and half the almonds.
5.Cook the lemon on the barbecue for 3-5 minutes. Using tongs, squeeze the juice over the couscous and stir well. Garnish with the remaining almonds and serve immediately with the lamb.
Video: How to Butterflied Leg of Lamb With Lemon Salsa Verde
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