Name: Butterflied lamb leg with pumpkin and couscous salad
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 6
Ingredients: Marinated lamb; 1/3 cup olive oil; 5 clove garlic, crushed; 4 sticks rosemary, leaves finely chopped; 2 tablespoon whole cumin seeds; 1 tablespoon ground coriander; 1 1/2 tablespoon lemon juice; zest of 1 lemon; 1.5 kilogram butterflied lamb leg; Pumpkin and couscous salad; 3 red onions; 1 kilogram crown pumpkin, peeled and thinly sliced; 4 zucchini, sliced; 1 tablespoon brown sugar; 4 tablespoon olive oil; 3/4 cup pumpkin seeds; 2 cup israeli couscous; 1 punnet cherry tomatoes, halved; 1/2 cup chopped fresh herbs such as mint, basil, coriander; 3/4 cup feta, crumbled

Ingredients

Marinated lamb

1/3 cup olive oil

5 clove garlic, crushed

4 sticks rosemary, leaves finely chopped

2 tablespoon whole cumin seeds

1 tablespoon ground coriander

1 1/2 tablespoon lemon juice

zest of 1 lemon

1.5 kilogram butterflied lamb leg

Pumpkin and couscous salad

3 red onions

1 kilogram crown pumpkin, peeled and thinly sliced

4 zucchini, sliced

1 tablespoon brown sugar

4 tablespoon olive oil

3/4 cup pumpkin seeds

2 cup israeli couscous

1 punnet cherry tomatoes, halved

1/2 cup chopped fresh herbs such as mint, basil, coriander

3/4 cup feta, crumbled

Method

1.Preheat the oven to 200°C.

2.Whisk marinade ingredients together in a bowl (or use a food processor). Place lamb in a resealable bag or a bowl with the marinade. Reseal bag or cover bowl and marinate for at least an hour or overnight in the fridge.

3.Cut onions into quarters, then eighths. Toss pumpkin pieces, onions and zucchini in a bowl with brown sugar, 3 tablespoons olive oil and some salt and pepper. Mix to coat everything. Transfer to a roasting tray (except for zucchini) and roast in the oven for 20 minutes while you cook the lamb. Add zucchini for the last 10 minutes of cooking time.

4.If you can, allow the lamb to come to room temperature before you cook it. Preheat an oiled BBQ hot plate over a medium-low heat. Add lamb and cook for about 15-20 minutes each side or until cooked to your liking (only turn it once or twice). Rest lamb on a wooden board, covered loosely with foil, for 15 minutes before slicing.

5.Toast pumpkin seeds in a dry pan over a moderate heat for a couple of minutes until fragrant.

6.Cook couscous according to packet directions, then drain and add to a large bowl with roasted vegetables, tomatoes, herbs, half the pumpkin seeds and feta. Add 1 tablespoon olive oil, salt and pepper, then mix gently.

7.To serve, arrange couscous salad on a platter or plates. Slice the lamb and arrange on top. Scatter with remaining pumpkin seeds and fresh herbs.

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Ingredients

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