Butterflied Lamb with Pumpkin and Couscous Salad

Nuvita Biscuits


  • 1.4kg butterflied leg of lamb
  • 1 tbs sweet paprika
  • 2 tsp cumin seeds
  • 2 cloves garlic, crushed
  • 2 tbs olive oil
  • 800g butternut pumpkin, halved, seeded, peeled, thinly sliced
  • 1 red onion, cut into wedges
  • 300g (1 1/2 cups) couscous
  • 70g (1/2 cup) slivered almonds, toasted
  • 1 cup roughly chopped coriander

Turmeric dressing

  • 1 tsp sweet paprika
  • 1/2 tsp ground turmeric
  • 1/2 tsp ground cumin
  • 60ml (1/4 cup) lemon juice
  • 80ml (1/3 cup) olive oil


Place lamb in a large roasting pan. Combine paprika, cumin seeds, garlic and 1 tbs olive oil in a small bowl. Spoon paprika mixture over lamb and, using your hands, rub into lamb. Cover with plastic wrap and refrigerate for 1 hour to marinate.

Preheat a barbecue or chargrill pan to high. Brush pumpkin and onion with remaining 1 tbs oil and season with salt and freshly ground black pepper. Cook for 3 minutes each side or until tender. Transfer to a large bowl.
Add lamb to barbecue and cook for 5 minutes each side. Reduce heat to medium–low, cover and cook for a further 10 minutes for medium-rare or until cooked to your liking. Transfer to a plate, cover with foil and rest for 15 minutes.

Meanwhile, cook couscous in a saucepan of boiling salted water for 8 minutes or until tender. Rinse under cold running water, then drain well. Add to pumpkin mixture with almonds and chopped coriander.
To make dressing, combine spices in a small frying pan over low heat. Cook, tossing, for 1 minute or until fragrant. Remove from heat. Whisk in juice, then, whisking continuously, gradually add oil. Season, then drizzle over couscous mixture and toss gently to combine.

Thickly slice lamb. Spoon couscous mixture onto a large platter and top with lamb to serve.




Recipe Comments

  1. posted by lildevilgurl152004 on Mar 16, 2013

    We are having a family BBQ out at our family place on the Columbia River. We are celebrating my grandfather’s birthday who passed away a year ago (my grandmother’s request). I want to do something different at the BBq, any ideas for a menu or just some great BBQ recipes that will feed the masses. Thank you.

  2. posted by kerrin marz on Mar 16, 2013

    shes a radio host and a cook! got that but i needthese what type of cuisine/cooking is she fampus for? where did they grow up thnxx a billion! i would do it myself but its realyl hard 2 find info please!!!!!??? thnx a billion 2 whoever helps or even attempts!

  3. posted by Sriram R on Mar 16, 2013

    I want something spicy, that can be cooked over an open fire.
    I dont always eat lamb but i’ll like to give it a try because i am inviting some friends. Any good suggestions for a recipe.

    Please dont talk about adding sugar or chocolate and all that sweety things. I want a good recpe to go with the lamb.
    Thanks for your help.

  4. posted by Scorch Delta-62 on Mar 16, 2013

    i think in was in fabulous magazine either end of 2009 or start of 2010

  5. posted by cardskid22 on Mar 16, 2013

    What is the best marinade for lamb?
    Is it ok to use orange juice

  6. posted by easton j on Mar 16, 2013

    I have been to local Indian restaurants and I love Indian food but all that is available at those restaurants is lunch and supper cuz that’s when it’s open.
    So, what is a traditional or common Indian breakfast?

  7. posted by Rishi on Mar 16, 2013

    my gf is a vegetarian and does not like tofu or mushrooms. anything else that is green is pretty much fair game…

    i can eat anything as long as it’s not too spicy.. and i sure do love me some spinach

  8. posted by Kaylla on Mar 16, 2013

    How would you cook a leg of English lamb for your Sunday meal.
    I have tried roasting it with garlick and on other occasions with rosemary.
    It has to go with all the usual “trimmings”for sunday lunch.
    The best simple answer gets the ten points.

  9. posted by Joe T on Mar 16, 2013

    Making a roast leg of lamb for supper tonight. I removed the bone and butterflied it. I coated the inside with a mixture of mint, oregano, garlic. onion, salt and pepper. Rolled it and trussed it and coated the outside with the same seasonings.

    My question is: Should I sear it in the oven at 500 degrees for 20 minutes and then finish roasting at 325 or just roast at 325?

  10. posted by Motordom on Mar 16, 2013

    Anyone know a good recipe for Aloo Gobi…its an INDIAN dish….and if anyone knows a recipe for Rajma and if anyone knows a recipe for Yellow Daal THANKS i just got married need help

  11. posted by floydian8717 on Mar 16, 2013

    tell me your fav food… i’m from a very very italian family n we eat alot soooo i was wondering what other people like!

  12. posted by Lia-lu-li on Mar 16, 2013

    I am trying to expand on food and recipes. I’ve tried lamb a few times and each time it was pretty gamey. I’m looking for a good recipe to try at home (please include which cut of lamb to get) – I will probably get the meat from an arabic store since I’ve heard the halal process makes it a bit less gamey. Thanks so much in advance!!

  13. posted by Praveen on Mar 18, 2013

    im making it for tea tonite

  14. posted by Oilers on Mar 19, 2013

    red kidney beans sorry

  15. posted by Noe R on Mar 19, 2013

    Thank you very much

  16. posted by Matthew on Mar 21, 2013

    My father and his 6 boys have an annual Deer hunt. Clements Hunting Lodge, located in Raywick, Kentucky. Doug and I do the cooking for the 20 or so hunters. We need “Leg of Lamb” recipe.

  17. posted by Derek on Mar 26, 2013

    I have these spices, well i want to use them up they are 5 to 8 years old but were sealed well and still retain flavor. The problem is i don’t know what to use them for besides soup, any ideas?

  18. posted by che-che on Mar 26, 2013

    How do you make Malai kofta, the best recipe you’d use. and also what is 1 1/2 lb potatoes? I have no idea of this measurement. Thanks

  19. posted by Rishi on Mar 28, 2013

    I am growing a Cilantro plant. I recently weeded my garden and found some Cilantro I planted hiding in there. The plants are a few feet tall and have white flowers. Is it still okay to eat the leaves? If not I know that I read I can let the plant’s flowers turn to seed and have Corainder, but the Cilantro smells delicious. I am hoping that it is still edible. Also I wonder if it does have to go to seed, if I can plant the seeds again to give it a 2nd try? Where I live our 1st frost is not until the end of October usually, so I am wondering if I’d have time to try again.

  20. posted by Agent 47 on Mar 28, 2013

    What can I stuff this with to make a delicious easter meal?
    Thank you.

  21. posted by Seth on Mar 28, 2013

    I think my mother got it from the old family circle set of cook books …it was a mixture of a few herbs and soy sauce and oil and you rub it on the roast before and during cooking…it was so good …anyone have this recipe?
    I think my Mother subbed poultry seasoning in it because she said it was the same as all the separate spices…I don’t think any garlic or onion but definately soy sauce and oil

  22. posted by ouch on Mar 28, 2013

    I’ve got some very lean diced lamb, need a recipe for tonight. I don’t want to do a casserole or a curry. Have some creme fraiche too, not sure if this can be combined.

    Thanks in advance for any suggestions.

  23. posted by Xbox Gamer on Mar 28, 2013

    Have never used coriander roots . Any idea if substituting roots with stem/leaves will make a lot of difference to taste….thanx..

  24. posted by David on Mar 28, 2013

    Which is better lamb meat for grill?

    Shoulder Meat or the Leg Meat? What recommended seasoning?

  25. posted by kerrin marz on Mar 28, 2013

    Something that uses simple ingredients and not much work because I’ve got to get the meat marinading by tommorrow night!!


  26. posted by have faith on Mar 28, 2013

    What sort of things can you do with legs of lamb in stead of having the usual roast dinner?

  27. posted by Michael on Mar 28, 2013

    tired of burgers and brats anyone have a good grill idea??

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