TK Meats
Spicy Bbq Lamb Leg
With Pearl Couscous Salad.
Ingredients:
1 boneless butterflied lamb leg (1.8 kilograms / 4 pounds approx.)
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1 teaspoon chili flakes
1 teaspoon sumac
1 tablespoon za’atar
2 tablespoons thyme leaves
2 cloves garlic, peeled & grated
1 lemon, zested
1 teaspoon salt
½ teaspoon ground black pepper
2 tablespoons extra virgin olive oil
Method:
Place lamb in a roasting pan and sprinkle with ground spices, thyme, grated garlic, lemon zest, chili, salt and pepper. Rub these thoroughly into the lamb with oil. Heat the BBQ grill, sear each side of the lamb for four minutes. Put the leg in a roasting pan on the grill, reduce the heat to 157°C (315°F) and cook in the closed BBQ for 1½ hours.
Rest the cooked meat for 10 minutes before carving and serving.
Pearl couscous salad.
Ingredients:
450 grams (1 pound) pearl couscous (maftoul)
450 grams (1 pound) fava beans, double shelled
½ red onion
1 fresh red chili (or ½ teaspoon chili flakes)
2 cloves garlic
1 cup Italian parsley, chopped
1 tablespoon thyme leaves
3 tablespoons extra virgin olive oil
1 lemon
1 teaspoon salt
½ teaspoon ground black pepper
Pinch za’atar
Pinch sumac
Method:
Add 450 grams (1 pound) of pearl couscous to a saucepan of salted, boiling water. Simmer for 10 minutes and drain. Blanch the fava beans in salted, fast boiling water for three minutes. Drain and shell once cool. Finely chop garlic, chili and red onion. Add the zest and juice of the lemon, salt, pepper, chopped parsley and thyme. Mix well, add oil and re-mix. Check flavors and adjust seasoning. Sprinkle with a pinch of sumac and za’atar.
TIP: Serve on a platter with the couscous, some lemon wedges and a tahini and yoghurt sauce.