Recipes
100% Grass Fed
Spicy BBQ Lamb Leg
With Pearl Couscous, Fava Beans & Lemon
| Cut | Butterfly Lamb |
| Cook | BBQ & Stove Top |
| Serves | 6 |
| Prep time | 30 mins |
| Cook time | 1 ½ hours + REST |
| Level | Medium |
SPICY BBQ LAMB
1 Atkins Ranch boneless butterflied lamb leg (4lbs apprx.) 1 tsp cumin seeds
1 tsp coriander seeds
1 tsp chili flakes
1 tsp sumac
1 tbsp za’atar
2 tbsp thyme leaves
2 cloves garlic, peeled & grated
1 lemon, zested
1 tsp salt
½ tsp ground black pepper
2 tbsp extra virgin olive oil
Method:
Place lamb in a roasting pan and sprinkle with ground spices, thyme, grated garlic, lemon zest, chili, salt and pepper. Rub these thoroughly into the lamb with oil. Heat the BBQ grill, sear each side of the lamb for 4 minutes. Put the leg in a roasting pan on the grill, reduce the heat to 315°F and cook in the closed BBQ for 1½ hours. Rest the cooked meat for 10 minutes.
PEARL COUSCOUS SALAD
1 lb pearl couscous (maftoul)
1 lb fava beans, double shelled
½ red onion
1 fresh red chili (or ½ tsp chili flakes)
2 cloves garlic
1 cup Italian parsley, chopped
1 tbsp thyme leaves
3 tbsp extra virgin olive oil
1 lemon
1 tsp salt
½ tsp ground black pepper
pinch za’atar
pinch sumac
Method:
Add 1 lb of pearl couscous to a saucepan of salted, boiling water. Simmer for 10 minutes and drain. Blanch the fava beans in salted, fast boiling water for 3 minutes. Drain and shell once cool. Finely chop garlic, chili and red onion. Add the zest and juice of the lemon, salt, pepper, chopped parsley and thyme. Mix well, add oil and re-mix.
Check flavors and adjust seasoning. Sprinkle with a pinch of sumac and za’atar. Carve the lamb.
TIP: Serve on a platter with the couscous, some lemon wedges and a tahini and yogurt sauce.
Recipe |
/ atkinsranchlamb |
| Tom Hutchison | / atkinsranchlamb |
| / capitolrestaurant_nz | / atkinsranch |