Impress your guests or loved ones with this super tasty and super quick roast lamb recipe. Made with new season lamb and asparagus. Perfect any night of the week.
30 Minutes. Sugar Free. Simple, healthy & delicious.
400g butterflied lamb leg
1 sprig of rosemary
2 cloves of garlic
3/4 cup of couscous
3 sprigs of mint
6 asparagus spears
2 tablespoons pine nuts
10 black olives pitted
3 tablespoons Greek yoghurt
Preheat oven to 200*C on fan bake.
Sear & roast lamb
Roughy chop the rosemary and crush garlic. Combine in a bowl with a drizzle of olive oil, salt and pepper. Using your hands, rub the lamb through the mixture. Place a fry pan on a high heat. When hot (not smoking hot) sear lamb on each side for 3 minutes. Place on a lined baking tray in the hot oven. 8 minutes for rare or 10 – 12 minutes for well done. Cover with foil and allow to rest for 5 minutes.
Prepare couscous & salad
While the lamb is roasting prepare the couscous. Fill keattle and bring to the boil. Place couscous in heatproof bowl and cover with boiling water ensuring just over 1cm of coverage over the couscous. Cover with cling wrap and leave to rest for 10 minutes. Fluff with a fork. While the couscous is cooking. Trim the ends of the asparagus and slice on the diagonal into 4. Add asparagus to pot of boiling water and blanch for 3 minutes. In a non-stick fry pan on a medium heat dry roast the pine nuts until golden brown and set aside. Roughly chop 3/4 of mint. Combine cooked couscous with the juice of ½ a lemon, 1 tablespoon olive oil, blanched asparagus, toasted pine nuts, olives, mint and season with salt and pepper toss well.
Make yoghurt sauce
Finely chop remaining mint, place in a bowl. Add the yoghurt, juice of the remaining ½ a lemon and season with salt and pepper. Stir to combine.
Once the lamb is rested, thinly slice. Place the couscous salad on a plate, top with the lamb and a dollop of the yoghurt dressing.
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