Butterflied Leg of Lamb with Apricot Couscous and Dijon Chickpea Salad
A twist on the traditional Easter roast, this seasonal, butterflied leg of lamb is a go-to roast lunch for friends and family.
- For the lamb
- 5 cloves garlic, crushed
- 2 tsp Tracklements Zingy Rosemary Jelly
- 2 tbsp lemon juice
- Black pepper
- 3 tbsp olive oil
- Leg of lamb, approx. 2.25kg, butterflied (ask your butcher to debone the leg and butterfly so that it cooks evenly)
- Sea salt for seasoning
- For the apricot couscous
- 40g shelled raw pistachios
- 2 tbsp extra virgin olive oil
- 1 tsp sea salt
- 200g couscous
- 4 tbsp Tracklements Apricot & Ginger Chutney
- Small handful parsley, roughly chopped
- 1 red onion, finely diced
- Juice of 1 lemon
- For the Dijon chickpea salad
- 2 x 400g cans chickpeas in water, drained and rinsed
- 1 medium cucumber, quartered and chopped
- 1 green pepper, finely chopped
- ½ red onion, thinly sliced
- Small handful cherry tomatoes, quartered
- 1 avocado, diced
- Small handful flat-leaf parsley, finely chopped
- Small handful fresh mint, finely chopped
- 4 tbsps olive oil
- Juice of 2 lemons
- 2 tbsp red wine vinegar
- 1 tbsp Tracklements Smooth Dijon Mustard
- 1 garlic clove, crushed
- Salt and pepper to taste
- To make the lamb, mix the garlic, Zingy Rosemary Jelly (you may want to warm through to melt slightly), lemon juice, black pepper and oil in a bowl. Place the meat onto a shallow dish, make slashes about 2.5cm deep through the fleshy side then rub the rosemary mixture all over and into the slashes. Cover and leave to marinate overnight or for at least four hours.
- Preheat the oven to 280C. Place the lamb in a roasting tin and season both sides well. Cook in the oven for 45 minutes if you like your lamb pink, or one hour if you prefer it more well done. If the weather allows, and you fancy a smokey finish, pop it onto the barbecue for eight mins on each side until nicely charred and crispy.
- To make the couscous, toast the pistachios in a pan on a medium-high heat until lightly browned, remove from the heat and set aside to cool.
- Put 300ml of water in a pan. Add a tablespoon of olive oil and the salt and bring to the boil. Stir in the couscous, turn off the heat and cover the pan.
- Move the pan off the hob and let the couscous ‘cook’ for five to six minutes. Once the couscous has absorbed the water, spoon into a large bowl and fluff it up with a fork. Stir in the pistachios, Apricot & Ginger Chutney, parsley, onions and lemon juice. Add the other spoon of olive oil, stir well and season to taste.
- Finally prepare the salad by putting all the ingredients into a bowl. Mix up the dressing with a fork or whisk and mix through the salad.
- Carve the meat and pour over the juices from the roasting tin and serve with apricot couscous.