Butterflied Leg of Lamb with Apricot Couscous and Dijon Chickpea Salad
Recipe by : Tracklements www . tracklements . co . uk
A twist on the traditional roast , this seasonal , butterflied leg of lamb paired with rosemary jelly and a sweet apricot couscous is a go-to roast lunch for friends and family .
Serves : 6-8 Ingredients :
Butterflied leg of lamb :
• 5 cloves garlic , crushed
• 2 tsp Tracklements Zingy Rosemary Jelly
• 2 tbsp lemon juice
• Black pepper
• 3 tbsp olive oil
• Leg of lamb , approx . 2.25kg , butterflied ( ask your butcher to debone the leg and ‘ butterfly ’ it so that it cooks evenly )
• Sea salt for seasoning
Apricot couscous :
• 40g shelled raw pistachios
• 2 tbsp extra virgin olive oil
• 1 tsp sea salt
• 200g couscous
• 4 tbsp Tracklements Apricot & Ginger Chutney
• Small handful parsley , roughly chopped
• 1 red onion , finely diced
• Juice of 1 lemon
Chickpea salad ingredients :
• 2 x 400g cans chickpeas in water , drained and rinsed
• 1 medium cucumber , quartered & chopped
• 1 green pepper , finely chopped
• 1 / 2 red onion , thinly sliced
• Small handful cherry tomatoes , quartered
• 1 avocado , diced
• Small handful flat-leaf parsley , finely chopped
• Small handful fresh mint , finely chopped
Dressing ingredients :
• 4 tbsp olive oil
• Juice of 2 lemons
• 2 tbsp red wine vinegar
• 1 tbsp Tracklements Smooth Dijon Mustard
• 1 garlic clove , crushed
• Salt and pepper to taste
Method :
Butterflied leg of lamb : 1 . Mix the garlic , Zingy Rosemary Jelly ( you may want to warm through to melt slightly ), lemon juice , black pepper and oil in a bowl .
2 . Place the meat onto a shallow dish , make slashes about 2.5cm deep through the fleshy side then rub the rosemary mixture all over and into the slashes . Cover and leave to marinate overnight or for at least 4 hours .
3 . Preheat the oven to 280 º C . Place the lamb in a roasting tin and season both sides well . Cook in the oven for 45 minutes if you like your lamb pink , or 1 hour if you prefer it more well done .
4 . If the weather allows , and you fancy a smokey finish , pop it onto the barbecue for 8 mins on each side until nicely charred and crispy .
5 . Carve the meat and pour over the juices from the roasting tin and serve with apricot couscous .
Apricot couscous : 1 . Toast the pistachios in a pan on a medium-high heat until lightly browned , remove from the heat and set aside to cool .
2 . Put 300ml of water in a pan . Add a tbsp of olive oil and the salt and bring to the boil . Stir in the couscous , turn off the heat and cover the pan .
3 . Move the pan off the hob and let the couscous ‘ cook ’ for 5 - 6 mins .
4 . Once the couscous has absorbed the water , spoon into a large bowl and fluff it up with a fork . Stir in the pistachios , Apricot & Ginger Chutney , parsley , onions and lemon juice . Add the other spoon of olive oil , stir well and season to taste .
Chickpea salad : 1 . Put all the salad ingredients in a bowl .
2 . Mix up the dressing ingredients with a fork or whisk .
3 . Mix the dressing through the salad .
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