Recipe
Middle Eastern Butterflied Lamb Leg Platter
Middle Eastern flavours come to life in this succulent butterflied leg of lamb recipe. This dish will be sure to become a family favourite.
- Serves 6
- Prep Time 15 mins
- Cooking Time 25mins
Ingredients
- Serves 6
Method
- Place lamb, half the oil and spice blend in a large snap lock bag or glass bowl, turn to coat and set aside for at least 10 minutes.
- Heat a char-grill pan or barbecue over medium-high heat and cook lamb for 4-5 minutes each side or until charred. Reduce heat to medium-low and cook for a further 12-15 minutes, turning regularly or until cooked to your liking. Remove from heat, set aside on a plate covered loosely with foil and rest for 10 minutes.
- Meanwhile, to make tabouli prepare burghul according to packet instructions. Drain, rinse and place in a large bowl. Add parsley, tomatoes, capsicum, cucumber, onions, lemon juice and remaining oil. Season and toss well to combine.
- Slice lamb and arrange on a platter with tabouli, baby spinach, hummus, tzatziki, pickles, radishes, pita bread, coriander and lemon wedges.
Tips
- Lamb shoulder or lamb leg (bone-in) would also work well in this recipe.
- Any leftover lamb can be used in a flatbread or wrap with salad for a delicious lunch. Or mix it up, dice any leftover lamb and make a salad bowl to go with any leftover tabouli, dips, pickles and flatbreads.
- Get creative with your choice of Middle Eastern spice blend - you can also buy Baharat or Ras El Hanout spice blend at greengrocers and delis or make your own blend.
- Try using quinoa or cous cous instead of burghul in the tabouli.