Ingredients
1.2kg butterflied leg of lamb, trimmed
1 tblsp Harissa Middle Eastern Spice Blend
1 tblsp olive oil
Toasted Turkish bread, baba ghanoush and lemon wedges, to serve
Tabouli
1/3 cup fine burghul
1/4 cup lemon juice
3 tomatoes, deseeded, finely chopped
2 Lebanese cucumbers, chopped
4 green spring onions, thinly sliced
1 cup chopped fresh parsley
1/2 cup chopped fresh mint
2 tblsps olive oil
Method
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Using a sharp knife, cut 1cm deep slashes, about 2cm apart, across the skin-side of the lamb. Combine spice blend with oil in a bowl. Rub all over lamb.
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Heat a lightly oiled barbecue grill plate over a high heat. Add lamb, skin-side up. Turn off the middle burners. Reduce heat to medium to low. Close the lid or cover the lamb loosely with foil. Cook for 20 minutes. Turn over lamb. Cook with a closed lid for a further 5 to 10 minutes, or until cooked to your liking. Remove. Rest, loosely covered with foil, for 15 minutes. Thickly slice lamb. Reserve resting juices.
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Meanwhile, to make tabouli, combine burghul, juice, and tomatoes in a large bowl. Stand, covered, for 20 minutes. Add remaining ingredients. Season with salt and pepper. Toss well.
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Place tabouli and lamb onto serving plates. Drizzle over reserved juices. Serve with Turkish bread, baba ghanoush and lemon wedges.