Butterflied lamb leg with veg couscous
This butterflied lamb leg recipe uses a marinade with just six ingredients and the whole recipe only has 10 ingredients.
Our butterflied lamb leg is served with a vegetable couscous but you could serve with roast potatoes and veg or a rice salad if you prefer. This is best prepared the day before for maximum flavour.
You can freeze the lamb in the marinade. Make sure it's completely defrosted before cooking.
Place the marinated lamb over medium heat on the barbecue and cook it for about 20-30 mins, turning it after 10 mins and brushing over any remaining marinade.
The lamb should still be slightly pink in the middle. Remove the meat from the barbecue and place on a board. Cover with foil to keep it warm and leave for about 10 mins before slicing, for the heat to transfer through to the centre of the meat.
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- For the marinade
- 1 unwaxed lemon
- 20g chives
- 15g mint leaves
- 35g parsley
- 7 anchovies
- 6tbsp rapeseed oil
- For the rest
- 1.5kg leg of lamb joint, or 1.25kg butterflied leg of lamb
- 250g wholewheat couscous
- 1 red pepper, centre removed and cut into chunks
- 2 courgette, roughly chopped
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