Middle Eastern flavours come to life in this succulent butterflied leg of lamb recipe. This dish will be sure to become a family favourite.
Ingredients:
1.2kg butterflied lamb leg
2 tbsp olive oil
¼ cup middle eastern harissa spice blend
1/3 cup burghul (cracked wheat)
1 small bunch parsley, finely chopped
4 truss tomatoes, deseeded, finely diced
1 red capsicum, finely diced
2 lebanese cucumbers, deseeded, finely diced
4 green onions, thinly sliced
juice of 1 lemon + wedges, to serve
baby spinach leaves, hummus, tzatziki, pickles of choice, radishes, pita bread, coriander leaves, to serve
Directions:
Place lamb, half the oil and spice blend in a large snap lock bag or glass bowl, turn to coat and set aside for at least 10 minutes.
Heat a char-grill pan or barbecue over medium-high heat and cook lamb for 4-5 minutes each side or until charred. Reduce heat to medium-low and cook for a further 12-15 minutes, turning regularly or until cooked to your liking. Remove from heat, set aside on a plate covered loosely with foil and rest for 10 minutes.
Meanwhile, to make tabouli prepare burghul according to packet instructions. Drain, rinse and place in a large bowl. Add parsley, tomatoes, capsicum, cucumber, onions, lemon juice and remaining oil. Season and toss well to combine.
Slice lamb and arrange on a platter with tabouli, baby spinach, hummus, tzatziki, pickles, radishes, pita bread, coriander and lemon wedges.
