Preparation time is 15minutes
Cook time is 45minutes
Total time is 1hours
Serve is for 8 people
Estimated cost per serve is 8.69 dollar
Difficulty level: 2 out of 4
10 Ingredients
Number of servings
8
- 1.30kilograms Woolworths lamb leg
- 2tablespoons Moroccan seasoning
- 1/4 cup extra virgin olive oil
- 900grams microwave long-grain white rice
- 1/4 bunch coriander, leaves picked
- 2 sprigs dill, sprigs picked
- 2 Lebanese cucumbers, halved lengthways, deseeded, thinly sliced
- 1/2 cup flaked almonds, toasted
- 1/3 cup dried currants
- 1 lemon, cut into wedges (to serve)
Description
Fresh herbs and Moroccan spices bring this dish to life. An impressive succulent barbecued lamb that is easier to cook than it looks.
Method
Step 1 of 4
Preheat barbecue flatplate over high heat. Cook lamb for 2 minutes on each side or until browned. Turn off flatplate and turn chargrill on to low. Cook lamb on flatplate, with hood closed and using indirect heat for 40 minutes, turning every 10 minutes. Transfer to a plate, cover loosely with foil and rest for 10 minutes. Thinly slice.
Step 2 of 4
Meanwhile, cook rice according to packet instructions.
Step 3 of 4
Place remaining ingredients, except lemon, in a large bowl and toss to combine. Serve lamb with pilaf and lemon wedge
Step 4 of 4
Finely chop half of the coriander and dill. Place rice, cucumber, almonds, currants and finely chopped herbs in a large bowl. Season with pepper and stir to combine. Arrange pilaf on a large plate. Top with remaining coriander leaves and dill sprigs. Serve with lemon wedges.
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