Butterflied Lamb with Pumpkin and Couscous Salad2013-03-16
- 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
- 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.