Butterflied marinated leg of lamb with couscous salad and harissa yogurt
- October 2018
- Serves 8
- Hands-on time 40 min, oven time 40-50 min, plus 12 hours marinating
This butterflied leg of lamb dish by former head chef at Racine, Henry Harris, is a real showstopper. He recommends cooking the meat on the barbecue to achieve ‘a finished result of char, sweetness and spice’. Try it.
- 39.1g (15g saturated)
- 59g (11.3g sugars)
The harissa yogurt recipe calls for a kilo of yogurt. You’ll have leftovers but it’s a useful thing to have in the fridge. For this recipe I like to use the harissa brands from Middle Eastern grocers that usually come in a yellow tin or tube.
Marinate the lamb for at least 12 hours or overnight (it will keep in the fridge
for up to 2 days). Cook and cover the couscous salad and the harissa yogurt and keep in the fridge for up to 3 days.
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