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Butterflied Leg of Lamb and Couscous Salad with Peas, Broad Beans and Garlic

Friends coming round for lunch or supper? This is easy to make and is full of delicious summery flavours from lamb to broad beans.

Notes

Chef's Tip:

To barbecue the lamb, place over medium-hot coals for about 40 minutes for medium-rare lamb, turning occasionally. Lift the cooked lamb on to a board, cover with a sheet of foil and leave to rest for 5 to 10 minutes, then carve into thin slices and serve with the couscous salad.

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» Top Wine Matches For This Recipe

Angus Hughson

Cabernet Sauvignon, Merlot and Shiraz are the best wines to pair with Butterflied Leg of Lamb and Couscous Salad with Peas, Broad Beans and Garlic.

 
 

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