Barbecued Butterflied Leg Of Lamb With A Minted Couscous Salad Recipes

GREEK BUTTERFLIED LAMB LEG

Steps:

• Mix marinade ingredients in a large ziplock bag.
• Add lamb, massage bag well to get the marinade into all the meat cracks and crevices.
• Seal bag and marinate for 24 hours (3 hours minimum).
• Remove lamb from the fridge 1 hour prior to cooking (to take fridge chill out for more even cooking).

BARBECUED LAMB WITH SWEET MINT DRESSING

Steps:

• Make the marinade: mix the sugar, lemon juice and zest with the olive oil, balsamic and some seasoning. Stir to dissolve the sugar then mix in the garlic and mint. Reserve half of the marinade to use as a dressing for the lamb later.
• Open out the meat and lay it in a deep tray. Pour the marinade on top then turn to coat all over in the mix. Cover with cling film and leave for 1 hr or overnight in the fridge.
• Remove the lamb from the fridge and shake off any excess marinade back into the tray. Insert a skewer so that it goes from one corner to the opposite one. Do the same with another skewer in the opposite direction - this makes it really easy to turn the meat on the barbecue.
• Heat a barbecue or griddle pan until it's a medium heat. Cook the lamb for 15-20 mins, turning frequently for pink lamb or longer if you prefer it more done. When cooked, rest for 5-10 mins before taking out the skewers, slicing and serving with the reserved marinade for pouring over.

GRILLED BUTTERFLIED LEG OF LAMB

Steps:

• In a medium bowl, whisk together oil, lemon juice, vinegar, rosemary, garlic, 2 teaspoons salt, and 1/2 teaspoon pepper. Place lamb in a large shallow dish with marinade, and turn to coat. Cover; marinate 1 hour at room temperature or up to overnight in refrigerator, turning occasionally. (Bring to room temperature before grilling.)
• Heat grill to medium-high. Thread several metal skewers through lamb in both directions to hold meat together during cooking.
• Grill lamb until an instant-read thermometer inserted into the thickest part of the meat registers 140 degrees for medium rare, 10 to 15 minutes per side. Let the meat rest, covered, about 10 minutes. Remove the skewers. Slice the meat thinly, against the grain where possible.

GRILLED BUTTERFLIED LEG OF LAMB WITH MINT

Steps:

• Wipe lamb dry with paper towels and remove any large pieces of fat. In a small bowl, mix together mustard, soy sauce, olive oil, garlic, rosemary and pepper. Spread mixture over lamb on both sides. Refrigerate for three hours or overnight.
• Preheat coal for grilling. Spread mint leaves on a serving dish so that they make a thick carpet. Lay lamb on a rack and grill seven to eight minutes on each side for medium rare. Cook longer for well done.
• Place lamb on a board and slice pieces thin with a sharp knife. Arrange pieces on top of the mint in overlapping layers and serve.

BUTTERFLIED LAMB LEG WITH VEG COUSCOUS RECIPE

Steps:

• Start by butterflying the lamb. Using a sharp knife cut close to the bone to remove it. Cut away any sinews. With the fat side on the chopping board, unravel the lamb by making incisions where the meat is thick to ease it out into a flat piece with an even thickness. Season with salt and pepper and set aside.
• Juice the lemon, but keep the squeezed fruit. Put all the marinade ingredients and lemon juice into a food processor and blitz until you have a green sauce. Coat the lamb with the sauce and marinate in the fridge overnight.
• The next day, remove the meat from the fridge and bring to room temperature. Heat the oven to 200C/Gas 6. Put the veg and couscous into the base of a roasting tray.
• Measure 500ml of cold water. Pour enough into the tray so that it starts to appear through the couscous. Reserve the rest to add later. In the centre, put the juiced lemons and sit the meat on top. Drizzle over any marinade and season the lamb with sea salt. Cover the roasting dish with foil. Bake in the oven for 50 mins.
• Remove the foil (but keep it) and add the remaining water. Cook for a further 25-30 mins for medium lamb (the cooking time will depend on the thickness).
• Once out of the oven, cover with the foil again and rest for 20 mins. Remove the lamb and carve it. Use a fork to fluff the couscous up and season to taste. If it's looking dry, mix through a drizzle of extra virgin olive oil.

MOROCCAN-STYLE BARBECUED LEG OF LAMB

Steps:

• Mix the butter and oil in a bowl, then stir in the spices, thyme, garlic, lemon zest and juice. Add the harissa, 1 tsp salt and plenty of freshly ground black pepper, and mix well.
• Put the butterflied lamb (see step-by-step guide) in a large shallow dish and spoon over the marinade. Using your hands, rub it all over the meat. Cover loosely with foil or cling film and leave to marinate for at least 2 hrs, or overnight in the fridge.
• Light the barbecue, adding plenty of coals. When it is ready, add the lamb, fat-side down, and cook on a fairly high heat for 5 mins until well browned. Turn over and cook for another 5 mins to brown the other side.
• Move the coals to the sides of the barbecue to reduce the heat under the meat and cook more gently for 30-40 mins, turning occasionally. This timing will give you pink meat.
• Remove the meat to a large board and cover tightly with foil. Leave to rest for 10-15 mins.
• For the sauce, fold the harissa, a little salt and the coriander into the yogurt. Cut the lamb into thick slices and serve with the sauce and couscous, if you like.

BUTTERFLIED, BARBECUED LEG OF LAMB

Steps:

• Mix garlic, paprika, oregano, 2 tablespoons of lemon juice and oil in a dish large enough to accommodate the butterflied lamb (or use a snaplock bag -- much easier).
• Score the fatty top of the lamb well.
• Season with salt and pepper.
• Put lamb in marinade and refrigerate for three hours minimum (overnight is tastier).
• Remove from fridge 30 minutes before you want to cook it.
• Preheat your barbecue grill on high then reduce to medium high. Place the lamb skin side down for 10 minutes. Turn and cook for a further 5 minutes.
• Reduce heat to medium low. Cover lamb with either bbq hood or an upturned baking tray. Cook for 15 minutes for medium or longer if you like your lamb well done.
• Remove from heat and cover loosely with foil, rest in a warm place for 10 minutes. Slice across the grain and serve.

BARBECUED BUTTERFLIED LEG OF LAMB WITH A MINTED COUSCOUS SALAD

Steps:

• In a large bowl mix 3 tablespoons extra virgin olive oil with the black pepper, chilli, fennel seeds and cumin.
• Rub mix all over the butterflied leg of lamb and then cover and leave for at least 2 hours.
• Season lamb with salt.
• Cook lamb on a medium barbecue heat for about 15 minutes on each side.
• Then remove from heat and let rest for 10 minutes before cutting into this slices.
• 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.
• 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.
• Turn off the heat, cover with a lid and leave for 5 minutes.
• After that time, transfer the couscous to a bowl, mix in the 3 tablespoons extra virgin olive oil and allow to cool.
• Add the lemon juice, mint leaves, chopped garlic, diced tomatoes and parsley to the couscous.
• Serve with sliced lamb.