Butterflied Lamb Leg with Pearl Vegetable Couscous

Butterflied Lamb Leg with Pearl Vegetable Couscous

Ready in 30 minutes Serves 4-5
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, October 1, 2017.

Keep some couscous and veggies separate for fussier foodies. Allow lamb to rest in foil for at least 5 minutes for best results. If making this meal dairy free, use mint to garnish or stir through couscous instead.


Ingredients

Pearl Vegetable Couscous

  • 1 red onion, cut into 1cm-thick wedges (optional, adults)
  • 200g pumpkin, peeled and diced 1-2cm
  • 1 capsicum, core and seeds removed and thinly sliced
  • ½ punnet cherry tomatoes
  • 1 cup pearl couscous

Butterflied Lamb Leg

  • 550g butterflied lamb leg (at room temperature)
  • 2 teaspoons lamb spice mix

Couscous Dressing

  • 1 tablespoon olive oil
  • 1 teaspoon runny honey
  • 1 teaspoon mustard (e.g. wholegrain, Dijon)
  • 2 teaspoons vinegar (e.g. red wine, white wine)

Sweet Chilli Yoghurt

  • 1 pottle natural yoghurt
  • 1 tablespoon mild sweet chilli sauce (optional)

Steps

  1. Preheat oven to 220°C. Line two oven trays with baking paper. Bring a large pot of salted water to the boil.Toss onion and pumpkin with a drizzle of oil on first prepared tray and season with salt and pepper. Roast for 10 minutes, then toss capsicum through and roast for a further 5 minutes. Add tomatoes, toss again and roast for a final 2–3 minutes.
  2. While veggies are roasting, cook pearl couscous in pot of boiling water for 8–10 minutes, until just tender. Drain well and return to pot with a drizzle of olive oil to prevent sticking.
  3. Pat lamb dry with paper towels and season with salt. Sprinkle both sides with lamb spice mix to coat evenly. Heat a drizzle of oil in a large fry-pan on mediumhigh heat. Cook lamb for 1–2 minutes each side, until browned. Transfer to second prepared tray.
  4. Roast lamb (on rack above veggies) for 6–8 minutes for medium-rare (depending on thickness), or until cooked to your liking. Set lamb aside, covered in foil, to rest for about 5 minutes. Slice thinly against the grain.
  5. In a large bowl, whisk together all couscous dressing ingredients. Add couscous and roast veggies to bowl with dressing and toss gently to combine. Season to taste with salt and pepper. In a small bowl, combine all sweet chilli yoghurt ingredients.
  6. To serve, divide pearl vegetable couscous between plates, top with slices of butterflied lamb leg and drizzle over sweet chilli yoghurt.

Nutritional Information

Energy 2107 kj
504 kcal
Protein 32.0g
Carbohydrate 47.1g
Fat 20.1g