Butterflied Lamb

INGREDIENTS

  • 1.5kg butterflied lamb leg
  • 1 teaspoon smoked paprika
  • 1 tablespoon olive oil
  • Juice of 1/2 lemon
  • 1/2 teaspoon sea salt
  • 2 teaspoon Just Foods Organic Crushed Garlic
  • 1/2 teaspoon Just Foods Organic Crushed Chilli
  • 1 cup cous cous
  • 1 cup boiling water
  • 1 x 400g can chick peas, rinsed and drained
  • 1 pomegranate, pearls removed
  • large handful fresh mint leaves, torn
  • 1/2 cup natural yogurt

METHOD

  1. Preheat oven 200 C (180 C fan forced) or hooded BBQ to high heat.
  2. Score the outer layer of fat on the lamb with a sharp knife.
  3. Combine garlic, chilli, smoked paprika, olive oil, lemon juice and salt in a large dish. Add lamb and smear marinade all over. Cover and refrigerate. Overnight gives an amazing flavor but if time doesn’t permit, 1 hour is great
  4. Remove lamb from fridge at least 30 minutes in advance before cooking so the lamb comes to room temperature. Cook lamb, fat side down, over a high heat for 5 minutes on BBQ hot plate or in a large frying pan. Flip and cook the other side for a further 5 minutes. Cook in covered BBQ or oven for a further 10 -15 minutes for medium rare or until cooked to your liking. Cover with foil and set aside for 15 minutes.
  5. Chick pea salad - Combine the cous cous with the boiling water. Sit for 10 minutes then fluff with a fork. Add chick peas, pomegranate pearls and mint. Dress with lemon juice and olive oil. Swirl together yogurt and chili for a yummy accompaniment. Perfect contradiction of cool yogurt and hot chilli

TOTAL COOK TIME: 1 hour and 25 mins
SERVES 4-6