Juicy lamb leg paired with a colourful, fresh salad and an exotic sweet cous cous will certainly brighten your day.


  • Lamb

  • 1 butterflied lamb leg (approx. 1.5kg), trimmed of excess fat

  • 2 wedges preserved lemon, flesh removed, rind rinsed and chopped

  • 4 cloves garlic

  • 1 bunch coriander

  • 1 tablespoon extra-virgin olive oil

  • 2 tablespoons Greek yoghurt, plus extra to serve

  • Carrot, beetroot and mint salad

  • 100g baby spinach leaves

  • 1 beetroot, peeled and grated

  • 1 carrot, peeled and grated

  • ¼ cup mint leaves

  • Date, orange and almond couscous

  • 1 cup wholemeal couscous

  • 1 orange, rind zested, then peeled and cut into segments

  • 3 medjool dates, seed removed, chopped

  • ¼ cut natural almonds, coarsely chopped

  • 1 tablespoon extra-virgin olive oil


  • 1.

    Place lamb leg on a tray while you prepare marinade. Place lemon, garlic, coriander roots and stems and half the leaves, oil and yoghurt in a blender. Process until a paste forms. Spread over lamb.

  • 2.

    Preheat a barbecue to medium high heat and cook marinated lamb leg for 15 minutes fat side down, then flip and cook for 10 minutes on the other side. Place on a clean tray to rest for 10 minutes, covered loosely with foil. Slice to serve.

  • 3.

    Place washed baby spinach in a large bowl and top with grated beetroot and carrot and mint leaves.

  • 4.

    Place couscous and orange zest in a casserole dish or deep baking tray and pour over 1 1/3 cups boiling water. Cover with a flat tray and leave for 6 minutes. Use a fork to fluff up the grains, drizzle with oil and toss through the almonds, dates and orange segments. Squeeze the leftover orange peel over the couscous to extract any juice. Top with coriander leaves.

  • 5.

    Serve sliced lamb with couscous and salad, and extra yoghurt and coriander leaves.


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