Barbecued Butterflied Leg of Lamb With a Minted Couscous Salad

15
Ingredients

15m
Prep Time

30m
Cook Time

45m
Ready In

Recipe: #15370

October 31, 2014

Categories: Lamb/Mutton, Couscous, Grilling (Outdoor), Fresh Tomatoes, more

recipe by:
ImPat

"This recipe is from another site and sounds delicious, they served it with a Minted Couscous Salad. Times are estimated, though have not included 2 hour marinade time and would assume you would make the couscous salad while lamb is cooking. We are hopefully of getting this done but do plan some changes."

Original is 4 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (400.5 g)
Calories 697
Total Fat - 36.9 g
Saturated Fat - 9.3 g
Cholesterol - 75.9 mg
Sodium - 86.2 mg
Total Carbohydrate - 64.2 g
Dietary Fiber - 7.7 g
Sugars - 3.5 g
Protein - 29.9 g
Calcium - 107.6 mg
Iron - 4.5 mg
Vitamin C - 65.2 mg
Thiamin - 0.3 mg

Step 1

In a large bowl mix 3 tablespoons extra virgin olive oil with the black pepper, chilli, fennel seeds and cumin.

Step 2

Rub mix all over the butterflied leg of lamb and then cover and leave for at least 2 hours.

Step 3

Season lamb with salt.

Step 4

Cook lamb on a medium barbecue heat for about 15 minutes on each side.

Step 5

Then remove from heat and let rest for 10 minutes before cutting into thin slices.

Step 6

This will give a medium rare lamb, if you like your lamb more well done leave it on longer until done to your desired taste, personally I would be allowing about 45 minutes all up at lease but we like ours well done, well at least the DH does or as he puts it he does not want it baaaing at him, I personally like a bit of pink and you can achieve both in butterflying the leg as the thicker parts will not cook as well as the thinner.