A twist on the traditional Easter roast – seasonal lamb but butterflied for easy BBQ-ing (if the weather’s up to it) and accompanied by an array of taste bud awakening salads.
Butterflied Leg of Lamb
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.
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.
Fluffy Apricot & Pistachio Couscous
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.
Put 300ml of water in a pan. Add a tbsp of olive oil and the salt. 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.
Dijon Chickpea Salad & Dressing
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.
For the lamb
Ask your butcher to debone the leg and “butterfly” so that it cooks evenly.
5 cloves garlic, crushed
2 tbsp lemon juice
3 tbsp olive oil
leg of lamb, approx 2.25kg, butterflied
1 tbsp sea salt
For the Apricot Couscous
40g shelled raw pistachios
2 tbsp extra virgin olive oil
1 tsp sea salt
small handful parsley, roughly chopped
1 red onion, finely diced
juice of 1 lemon
For the Dijon Chickpea Salad & Dressing
2 x 400g cans chickpeas in water, drained & rinsed
1 medium cucumber, quartered & chopped
1 green pepper, finely chopped
½ red onion, thinly sliced
small handful cherry tomatoes, quartered
1 avocado, diced
small handful flat-leaf parsley, finely chopped
small handful fresh mint, finely chopped
1/4 cup olive oil
Juice of 2 lemons
2 tbsp red wine vinegar
1 garlic clove, crushed
salt & pepper to taste