{"id":1137,"date":"2023-01-25T16:07:01","date_gmt":"2023-01-25T16:07:01","guid":{"rendered":"https:\/\/tracklementsglobal.com\/aus\/2023\/01\/25\/butterflied-leg-of-lamb-with-apricot-pistachio-couscous-and-dijon-chickpea-salads\/"},"modified":"2023-01-26T13:28:02","modified_gmt":"2023-01-26T13:28:02","slug":"butterflied-leg-of-lamb-with-apricot-pistachio-couscous-and-dijon-chickpea-salads","status":"publish","type":"post","link":"https:\/\/tracklementsglobal.com\/aus\/butterflied-leg-of-lamb-with-apricot-pistachio-couscous-and-dijon-chickpea-salads\/","title":{"rendered":"Butterflied Leg of Lamb with Apricot & Pistachio Couscous and Dijon Chickpea Salads"},"content":{"rendered":"

[vc_row][vc_column][vc_column_text]A twist on the traditional Easter roast \u2013 seasonal lamb but butterflied for easy BBQ-ing (if the weather\u2019s up to it) and accompanied by an array of taste bud awakening salads.<\/em>[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column width=”1\/2″][vc_column_text]Methods<\/strong><\/p>\n

Butterflied Leg of Lamb<\/span><\/p>\n

Mix the garlic, Zingy Rosemary Jelly (you may want to warm it to melt it slightly), lemon juice, pepper and oil in a bowl. Place the meat in a shallow dish and rub the rosemary mixture into the cut side of the meat. Turn the meat a couple of times to make sure it is coated, then cover. Leave to marinate at room temperature overnight or for at least 4 hours, turning the meat occasionally.<\/p>\n

Preheat the grill (or bbq!) to a very high heat. Remove the meat from the marinade and pat dry. Season with salt. Carefully place the meat on the grill and seal on both sides. Lower the heat and continue to cook to the desired degree of pinkness, turning once. Allow at least 8 minutes per side.<\/p>\n

 <\/p>\n

Fluffy Apricot & Pistachio Couscous<\/span><\/p>\n

Toast the pistachios in a pan on a medium-high heat until lightly browned, being careful not to burn them. Remove from heat and place in a small bowl to cool.<\/p>\n

Put 300ml of water in a pan. Add a tbsp of olive oil and the salt.\u00a0 and bring to the boil. Stir in the couscous, turn off the heat and cover the pan. Move the pan off the hob and let it cook from the steam (covered) for 5-6mins. Once it has absorbed the water, spoon into a large bowl and fluff it up with a fork. Stir in the pistachios, Apricot & Ginger Chutney, parsley, onions and lemon juice. Add the other spoon of olive oil, stir well and add salt to taste.<\/p>\n

 <\/p>\n

Dijon Chickpea Salad & Dressing<\/span><\/p>\n

Put all the salad ingredients in a bowl. Mix up the dressing ingredients and give a little whisk with a fork or balloon whisk. Pour the dressing over the salad, toss and garnish with a few parsley leaves.[\/vc_column_text][\/vc_column][vc_column width=”1\/2″][vc_column_text]Ingredients<\/strong><\/p>\n

For the lamb<\/span><\/p>\n

Ask your butcher to debone the leg and “butterfly” so that it cooks evenly.<\/p>\n

5 cloves garlic, crushed<\/p>\n

2 dsp Tracklements Zingy Rosemary Jelly<\/a><\/p>\n

2 tbsp lemon juice<\/p>\n

black pepper<\/p>\n

3 tbsp olive oil<\/p>\n

leg of lamb, approx 2.25kg, butterflied<\/p>\n

1 tbsp sea salt<\/p>\n

 <\/p>\n

For the Apricot Couscous<\/span><\/p>\n

40g shelled raw pistachios<\/p>\n

2 tbsp extra virgin olive oil<\/p>\n

1 tsp sea salt<\/p>\n

200g couscous<\/p>\n

4 tbsp Tracklements Apricot & Ginger Chutney<\/a><\/p>\n

small handful parsley, roughly chopped<\/p>\n

1 red onion, finely diced<\/p>\n

juice of 1 lemon<\/p>\n

 <\/p>\n

For the Dijon Chickpea Salad & Dressing<\/span><\/p>\n

2 x 400g cans chickpeas in water, drained & rinsed<\/p>\n

1 medium cucumber, quartered & chopped<\/p>\n

1 green pepper, finely chopped<\/p>\n

\u00bd red onion, thinly sliced<\/p>\n

small handful cherry tomatoes, quartered<\/p>\n

1 avocado, diced<\/p>\n

small handful flat-leaf parsley, finely chopped<\/p>\n

small handful fresh mint, finely chopped<\/p>\n

Dressing:<\/em><\/p>\n

1\/4 cup olive oil<\/p>\n

Juice of 2 lemons<\/p>\n

2 tbsp red wine vinegar<\/p>\n

1 tbsp Tracklements Smooth Dijon Mustard<\/a><\/p>\n

1 garlic clove, crushed<\/p>\n

salt & pepper to taste[\/vc_column_text][\/vc_column][\/vc_row]<\/p>\n

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\"gta-1-star-2014\"<\/span>\"gta-2-star-2020\"<\/span>Vegan<\/span>Vegetarian<\/span><\/div>\"\"\t<\/a>\n\t\t
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Smooth Dijon Mustard<\/a><\/h3>\n\n\n\n
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[vc_row][vc_column][vc_column_text]A twist on the traditional Easter roast \u2013 seasonal lamb but butterflied for easy BBQ-ing (if the weather\u2019s up to<\/p>\n","protected":false},"author":1,"featured_media":1138,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[49,50,44,53],"tags":[100,125,132],"class_list":["post-1137","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-entertaining","category-food-with-friends","category-recipes","category-supper","tag-apricot-ginger-chutney","tag-smooth-dijon-mustard","tag-zingy-rosemary-jelly"],"acf":[],"_links":{"self":[{"href":"https:\/\/tracklementsglobal.com\/aus\/wp-json\/wp\/v2\/posts\/1137","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/tracklementsglobal.com\/aus\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/tracklementsglobal.com\/aus\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/tracklementsglobal.com\/aus\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/tracklementsglobal.com\/aus\/wp-json\/wp\/v2\/comments?post=1137"}],"version-history":[{"count":4,"href":"https:\/\/tracklementsglobal.com\/aus\/wp-json\/wp\/v2\/posts\/1137\/revisions"}],"predecessor-version":[{"id":3960,"href":"https:\/\/tracklementsglobal.com\/aus\/wp-json\/wp\/v2\/posts\/1137\/revisions\/3960"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/tracklementsglobal.com\/aus\/wp-json\/wp\/v2\/media\/1138"}],"wp:attachment":[{"href":"https:\/\/tracklementsglobal.com\/aus\/wp-json\/wp\/v2\/media?parent=1137"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/tracklementsglobal.com\/aus\/wp-json\/wp\/v2\/categories?post=1137"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/tracklementsglobal.com\/aus\/wp-json\/wp\/v2\/tags?post=1137"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}