Ingredients
- 1 Butterflied lamb leg (approx 1.5kg, trimmed of excess fat)
- 2 wedge Preserved lemon (flesh removed, rind rinsed and chopped)
- 4 clove Garlic
- 1 bunch Coriander
- 1 tablespoon Olive oil (extra virgin)
- 2 tablespoon Greek yoghurt (plus extra to serve)
Carrot, beetroot and mint salad
- 100 gram Baby spinach leaves
- 1 Beetroot (peeled and grated)
- 1 Carrot (peeled and grated)
- ¼ cup Mint leaves
Date, orange and almond couscous
- 1 cup Wholemeal couscous
- 1 Orange (rind zested, then peeled and cut into segments)
- 3 Medjool dates (seed removed, chopped)
- ¼ cup Natural almonds (coarsely chopped)
- 1 tablespoon Olive oil (extra virgin)
Instructions
- Place lamb leg on a tray while you prepare marinade. Place lemon, garlic, coriander roots and stems and half the leaves, oil and yoghurt in a blender. Process until a paste forms. Spread over lamb. Preheat a bbq to medium high heat and cook for 15 minutes fat side down, then flip and cook for 10 minutes on the other side. Place on a clean tray to rest for 10 minutes, covered loosely with foil. Slice to serve.
- Place washed baby spinach in a large bowl and top with grated beetroot and carrot and mint leaves.
- Place couscous and orange zest in a casserole dish or deep baking tray and pour over 1 ⅓ cups boiling water. Cover with a flat tray and leave for 6 minutes. Scrape with a fork to fluff up the grains, drizzle with oil and toss through the almonds, dates and orange segments. Squeeze the leftover orange peel over the couscous to extract any juice. Top with coriander leaves.
- Serve sliced lamb with couscous and salad, and extra yoghurt and coriander leaves.
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