Chef Ray: Sumac-Spiced Butterflied Lamb Leg with Greek Slad, Couscous & Tzatziki

The lamb provides quality protein for recovery and the couscous supplies the fuel for your workouts.

Sumac-Spiced Butterflied Lamb Leg with Greek Slad, Couscous & Tzatziki

The lamb provides quality protein for recovery and the couscous supplies the fuel for your workouts.
Cook Time30 minutes
Course: Main Course
Servings: 4

Ingredients

LAMB

  • 600 g butterfield lamb leg
  • 1 tsp sumac
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • a drizzle of oil

COUSCOUS

  • 2 cups boiling water
  • 240 g wholemeal couscous

SALAD

  • 1 telegraph cucumber
  • 2 capsicums
  • 100 g feta cheese
  • 100 g baby spinach
  • 50 g Quick Vinaigrette

TO SERVE

  • ¼ cup Tzatziki

Instructions

  • Before you start. Preheat the oven to 430°F. Bring a kettle of water to the boil and line an oven tray with baking paper.
  • Cook the lamb Season the lamb with salt and pepper and coat in the spices. Heat the oil in a frypan over a medium-high heat and cook the lamb fat side down for 3 minutes.. Flip and cook a further 2 minutes, then transfer the lamb to the oven tray and bake in the oven for 10-14 minutes for medium, or until cooked to your liking. Remove from the oven and rest. covered.
  • Meanwhile, cook the couscous. In a heatproof bowl, combine the boiling water, couscous and a pinch of salt. Stir, cover and leave to swell for 10 minutes, then fluff up the grains with a fork.
  • Make the Salad. Dice the cucumber and capsicum and crumble the feta. Toss in a bowl with the spinach and vinaigrette.
  • Finish the lamb. Thinly slice the lamb just before serving.
  • Serve. Plate the couscous and top with slices of lamb. Serve the Greek salad on the side, drizzling over the tzatziki.

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