Butterflied lamb leg with quinoa tabouli
- Mix cumin, coriander, rosemary, dates and butter in food processor. Spread evenly over butterflied leg and roast in a preheated oven at 160°C for 2 hours.
- Cook quinoa as per packet instructions. Cool to room temperature then fold through the garlic, tomato, mint, parsley, shallots, lemon juice, salt and pepper. Refrigerate until ready to serve.
- Mix together mint and yogurt, slice rested lamb and serve on top of quinoa tabouli. Drizzle with minted yogurt.