Preparation time is 15minutes
Cook time is 30minutes
Total time is 45minutes
Serve is for 6 people
Estimated cost per serve is 5.92 dollar
Difficulty level: 2 out of 4
9 Ingredients
Number of servings
6
- 1.20kilograms Woolworths COOK butterflied lamb leg garlic & herb
- 1tablespoons extra virgin olive oil
- 1/2 bunch mint, leaves picked
- 1/2 cup Greek-style yoghurt
- 1/2 small lemon, juiced
- 1 garlic clove, crushed
- 1 cup wholemeal couscous
- 2 tomatoes, finely chopped
- 2 Lebanese cucumbers, halved lengthways, deseeded, finely chopped
Description
Impress the family with juicy barbecued lamb, colourful couscous salad and mint yoghurt dressing. They're sure to ask for seconds of this delicious dinner.
Method
Step 1 of 4
Preheat barbecue flatplate over high heat. Rub lamb with oil. Cook lamb for 3 minutes on each side or until browned. Turn off flatplate and turn chargrill on to medium. Cook lamb on flatplate, with hood closed and using indirect heat for 20 minutes, turning halfway through cooking. Transfer to a plate, cover loosely with foil and rest for 5 minutes. Thinly slice.
Step 2 of 4
Meanwhile, finely chop half of the mint. Combine yoghurt, lemon juice, garlic and chopped mint in a small bowl. Season with pepper.
Step 3 of 4
Place couscous in a heatproof bowl. Add 1 cup boiling water. Cover and stand for 5 minutes. Stir with a fork to separate grains. Add tomato and cucumber, then stir to combine. Season with pepper.
Step 4 of 4
Arrange couscous salad and lamb on a platter. Top salad with some of the remaining mint, then serve with yoghurt dressing topped with remaining mint.
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