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.
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.