Butterflied Leg of Lamb with Apricot Couscous and Dijon Chickpea Salad 

by

A twist on the traditional Easter roast – this seasonal, butterflied leg of lamb paired with rosemary jelly and a sweet apricot couscous is a go-to roast lunch for friends and family. 

Serves: 6 – 8 

Butterflied Leg of Lamb 

Ingredients: 

  • 5 cloves garlic, crushed 
  • 2 dsp 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 

Method: 

  • 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 4 hours 
  • Preheat the oven to 280ºC. 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 1 hour if you prefer it more well done 
  • If the weather allows, and you fancy a smokey finish, pop it onto the barbecue for 8 mins on each side until nicely charred and crispy 
  • Carve the meat and pour over the juices from the roasting tin and serve with Apricot Couscous 

Apricot Couscous Ingredients: 

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 

Method: 

  • 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 tbsp 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 5-6 mins 
  • 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 

Recipe via www.tracklements.co.uk

Please comment