Fire up the barbie and gather the family for this mouth-watering and succulent salad.
Ingredients
- 1/3 cup extra virgin olive oil
- 1/4 cup lemon juice
- 6 garlic cloves crushed
- 1/2 cup fresh oregano chopped
- 1.6 kg butterflied lamb shoulder
- 2 tsp ground cumin
- 1 cinnamon stick
- 500 g pearl couscous
- 1 Litre chicken stock
- 1/2 cup dried currants
- 1/3 cup almonds chopped roasted
- 1 pomegranate seeded
- 100 g fetta crumbed
- 200 g tzatziki
- 1 handful fresh mint *to serve
- 1 splash extra virgin olive oil *to serve *extra
- 1 pinch salt and pepper *to taste
Method
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Step 1Combine 2 tablespoons oil, juice, garlic and 1/3 cup of oregano in a large bowl. Season with salt and pepper. Add lamb. Turn to coat. Refrigerate overnight.
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Step 2Heat remaining oil in a medium saucepan over medium-high heat. Add cumin and cinnamon. Cook, stirring for 30 seconds until fragrant. Add couscous. Stir for 2 minutes or until lightly browned. Add stock. Bring to a simmer. Cover. Reduce heat to low. Simmer, covered, for 10 to 12 minutes or until stock is absorbed.
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Step 3Preheat a barbecue grill on high. Drain lamb from marinade. Discard marinade. Cook on barbecue for 5 minutes each side. Reduce heat to medium-low. Cook, covered, for 10 minutes for medium, or until cooked to your liking. Transfer to a plate. Cover with foil. Set aside for 15 minutes to rest. Slice.
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Step 4Stir currants, almonds and remaining oregano through couscous. Place couscous and lamb on a large serving platter. Sprinkle with pomegranate seeds, fetta and mint. Serve with tzatziki and drizzle with extra oil.
Recipe Notes
This recipe was created by Amira Georgy for Best Recipes.
If you like the sound of this recipe, you might also like this Barbecue Chicken Pasta Salad.
Recipe Reviews (3)
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