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Butterflied lamb with herb couscous and labneh

Name: Butterflied lamb with herb couscous and labneh
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 8
Ingredients: 2 tsp each ground turmeric, cumin, curry powder and cinnamon; 1/3 cup (80ml) olive oil, plus extra; 3 garlic cloves, crushed; Finely grated zest and juice of ½ lemon; 1 x 2kg leg lamb, butterflied; 2 red onions, sliced into 1½ cm rings; 1 cup wholemeal couscous; ¼ bunch parsley and mint, leaves picked, chopped, plus extra; ¼ seedless watermelon, sliced, to serve; ¼ cup sunflower seeds, toasted; labneh, to serve (or Greek yoghurt); ¼ cup olive oil; Juice of ½ lemon; 1 garlic clove, crushed; ½ tsp each ground cinnamon and cumin

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40m

Butterflied lamb with herb couscous and labneh

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by Shannon Bennett

Chef

Jan 23, 2018

Wrap shredded lamb and couscous in pita bread for tomorrow’s lunch box, says Shannon Bennett.

2 tsp each ground turmeric, cumin, curry powder and cinnamon
1/3 cup (80ml) olive oil, plus extra
3 garlic cloves, crushed
Finely grated zest and juice of ½ lemon
1 x 2kg leg lamb, butterflied
2 red onions, sliced into 1½ cm rings
1 cup wholemeal couscous
¼ bunch parsley and mint, leaves picked, chopped, plus extra
¼ seedless watermelon, sliced, to serve
¼ cup sunflower seeds, toasted
labneh, to serve (or Greek yoghurt)

Dressing

¼ cup olive oil
Juice of ½ lemon
1 garlic clove, crushed
½ tsp each ground cinnamon and cumin

Method

1.

Place spices, 2 tbs olive oil, garlic and lemon zest into a small bowl, season well. Rub spice mix all over lamb, set aside for 20 minutes to marinate, covered.
2.

Heat a barbecue or chargrill pan over high heat. Place lamb on the pan and cook, turning once, for 25-30 minutes, or until cooked to your liking. Rest on a tray, loosely covered with foil. Brush onion with 1 tbs extra oil, season, and cook for 1 minute each side or until tender and charred. Set aside.
3.

Meanwhile, cook couscous according to packet instructions. Once cool, fluff with a fork and stir through herbs, lemon juice and 1 tbs olive oil and season.
4.

For the dressing, combine all ingredients together. Slice lamb and serve with grilled onions, herb couscous, watermelon, sunflower seeds, and drizzle over dressing.