Name: Barbecued spiced butterflied lamb
Cook time: 75 min
Total time: 75 min
Yield: 8
Ingredients: 1 1/2 cup (420g) yoghurt; 2 tablespoon mustard seed oil; 2 fresh long red chillies, chopped coarsely; 3 clove garlic, quartered; 2 centimetre piece fresh ginger (10g), grated finely; 1 teaspoon each ground coriander, cumin, cardamom and cinnamon; 2 kilogram leg of lamb, butterflied; 2 cup (500ml) chicken consommé; 2 cup (400g) couscous; 2 tablespoon olive oil; 1/2 cup fresh dates (125g), seeded, chopped coarsely; 1/2 cup (70g) roasted unsalted shelled pistachios, chopped coarsely; 1 tablespoon finely grated lemon rind; 2 tablespoon fresh lemon juice; 2 tablespoon coarsely chopped fresh flat-leaf parsley

Barbecued spiced butterflied lamb

Delicious pink barbecued lamb with a smoky and crunchy crust with a date and pistachio couscous.

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Serves 8

Cook

1H 15M

Ingredients

1 1/2 cup (420g) yoghurt

2 tablespoon mustard seed oil

2 fresh long red chillies, chopped coarsely

3 clove garlic, quartered

2 centimetre piece fresh ginger (10g), grated finely

1 teaspoon each ground coriander, cumin, cardamom and cinnamon

2 kilogram leg of lamb, butterflied

2 cup (500ml) chicken consommé

2 cup (400g) couscous

2 tablespoon olive oil

1/2 cup fresh dates (125g), seeded, chopped coarsely

1/2 cup (70g) roasted unsalted shelled pistachios, chopped coarsely

1 tablespoon finely grated lemon rind

2 tablespoon fresh lemon juice

2 tablespoon coarsely chopped fresh flat-leaf parsley

Method

1.Blend or process yoghurt, oil, chilli, garlic, ginger and spices until smooth. Combine yoghurt mixture in a large shallow dish with lamb. Cover; refrigerate 2 hours or overnight.

2.Place lamb in a deep disposable baking dish; cook in a covered barbecue, using indirect heat, following manufacturer’s instructions, about 45 minutes or until cooked as desired. Remove from barbecue; cover with foil, rest 15 minutes.

3.Meanwhile, make date and pistachio couscous. Bring consommé to the boil in a medium saucepan; remove from heat, add couscous. Cover; stand about 5 minutes or until liquid is absorbed, fluffing with fork occasionally. Stir in remaining ingredients; season to taste.

4.Serve lamb with couscous.

If you can’t find fresh dates, use ½ cup (70g) coarsely chopped seeded dried dates. The lamb can be cooked in the oven, if you prefer. Preheat oven to 180°C/350°F and roast, uncovered, for about 45 minutes. Ask the butcher to butterfly the leg of lamb for you.
Note

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Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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