Preparation time is 1hours
Cook time is 50minutes
Total time is 1hours 50minutes
Serve is for 4 people
Estimated cost per serve is 10.67 dollar
Difficulty level: 3 out of 4
11 Ingredients
Number of servings
4
- 2teaspoons garlic, crushed
- 1 cup red grapes, halved
- 2tablespoons flat leaf parsley, finely chopped
- 2 spring onions, sliced
- 1/3 cup extra virgin olive oil
- 2tablespoons moroccan seasoning
- 1 lemon, juiced
- 1 cup Greek style yoghurt
- 1.30kilograms boneless leg of lamb butterflied
- 1 cup rice and quinoa mix
- 1/2 cup walnuts, toasted, roughly chopped
Method
Step 1 of 3
Combine yogurt, Moroccan seasoning and garlic in a large bowl or snap-lock bag. Add lamb; turn to coat. Cover and chill for at least 1 hour or overnight, turning occasionally.
Step 2 of 3
To make the salad, cook rice and quinoa mix according to packet instructions. Allow to cool before combining with grapes, walnuts, onions and parsley. Combine olive oil and lemon juice in a screw-top jar and season to taste. Shake until well combined and toss into the salad.
Step 3 of 3
Heat a barbecue, grill pan or grill to medium-high heat. Grill until meat is cooked to your liking (10-15 minutes per side for medium-rare). Rest 10 minutes before thinly slicing and arranging on a platter. Serve lamb with grain salad and drizzle with extra yogurt. Notes: Rice and quinoa mix is available in the rice section of the supermarket. Any single or combination of grains can be used. Barley, rice, freekah or even lentils make excellent alternatives. Couscous would also work well. Marinating any meat in yogurt has a tenderising effect and gives a succulent result.
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