Barbecued Butterflied Leg Of Lamb With A Minted Couscous Salad

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 3 tablespoons extra virgin olive oil
• 1/2 tablespoon black pepper (freshly ground)
• 1/4 teaspoon chili (ground or powder)
• 1 teaspoon fennel seed
• 1 tablespoon ground cumin
• 1 butterflied leg of lamb (trimmed of visible fat)
• 1 1/2 cups couscous
• 1 1/2 cups water (salted)
• 3 tablespoons extra virgin olive oil
• 2 lemons (juice of)
• 12 mint leaves (finely chopped)
• 2 garlic cloves (very finely chopped)
• 4 medium tomatoes (diced)
• 2 tablespoons parsley (chopped)

Recipe

• 1 in a large bowl mix 3 tablespoons extra virgin olive oil with the black pepper, chilli, fennel seeds and cumin.
• 2 rub mix all over the butterflied leg of lamb and then cover and leave for at least 2 hours.
• 3 season lamb with salt.
• 4 cook lamb on a medium barbecue heat for about 15 minutes on each side.
• 5 then remove from heat and let rest for 10 minutes before cutting into this slices.
• 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 but we like ours well done.
• 7 couscous salad - bring 1 1/2 cups of salted water to the boil and then add the couscous, return to the boil and mix well.
• 8 turn off the heat, cover with a lid and leave for 5 minutes.
• 9 after that time, transfer the couscous to a bowl, mix in the 3 tablespoons extra virgin olive oil and allow to cool.
• 10 add the lemon juice, mint leaves, chopped garlic, diced tomatoes and parsley to the couscous.
• 11 serve with sliced lamb.