Name: Barbecued spiced butterflied lamb
Cook time: 75 min
Total time: 75 min
Yield: 8
Ingredients: 1 1/2 cup (420g) yoghurt; 2 tablespoon mustard seed oil; 2 fresh long red chillies, chopped coarsely; 3 clove garlic, quartered; 2 centimetre piece fresh ginger (10g), grated finely; 1 teaspoon each ground coriander, cumin, cardamom and cinnamon; 2 kilogram leg of lamb, butterflied; 2 cup (500ml) chicken consommé; 2 cup (400g) couscous; 2 tablespoon olive oil; 1/2 cup fresh dates (125g), seeded, chopped coarsely; 1/2 cup (70g) roasted unsalted shelled pistachios, chopped coarsely; 1 tablespoon finely grated lemon rind; 2 tablespoon fresh lemon juice; 2 tablespoon coarsely chopped fresh flat-leaf parsley

Ingredients

1 1/2 cup (420g) yoghurt

2 tablespoon mustard seed oil

2 fresh long red chillies, chopped coarsely

3 clove garlic, quartered

2 centimetre piece fresh ginger (10g), grated finely

1 teaspoon each ground coriander, cumin, cardamom and cinnamon

2 kilogram leg of lamb, butterflied

2 cup (500ml) chicken consommé

2 cup (400g) couscous

2 tablespoon olive oil

1/2 cup fresh dates (125g), seeded, chopped coarsely

1/2 cup (70g) roasted unsalted shelled pistachios, chopped coarsely

1 tablespoon finely grated lemon rind

2 tablespoon fresh lemon juice

2 tablespoon coarsely chopped fresh flat-leaf parsley

Method

1.Blend or process yoghurt, oil, chilli, garlic, ginger and spices until smooth. Combine yoghurt mixture in a large shallow dish with lamb. Cover; refrigerate 2 hours or overnight.

2.Place lamb in a deep disposable baking dish; cook in a covered barbecue, using indirect heat, following manufacturer’s instructions, about 45 minutes or until cooked as desired. Remove from barbecue; cover with foil, rest 15 minutes.

3.Meanwhile, make date and pistachio couscous. Bring consommé to the boil in a medium saucepan; remove from heat, add couscous. Cover; stand about 5 minutes or until liquid is absorbed, fluffing with fork occasionally. Stir in remaining ingredients; season to taste.

4.Serve lamb with couscous.

If you can’t find fresh dates, use ½ cup (70g) coarsely chopped seeded dried dates. The lamb can be cooked in the oven, if you prefer. Preheat oven to 180°C/350°F and roast, uncovered, for about 45 minutes. Ask the butcher to butterfly the leg of lamb for you.
Note

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