Main content
LifeStyleFOOD.com.au

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.

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

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.

» Metric Converter

» 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.

 
 

Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings
  • Create your own cookbooks
  • Save your favourite recipes
  • Share your own recipes
  • Follow your favourite chefs
Sign In or Register Now