MIDDLE EASTERN BUTTERFLIED LAMB LEG PLATTER
This Middle Eastern Butterflied Lamb Leg Platter is super quick, easy and a perfect addition to any summer dinner party – give it a go!
for 6 servings
1.2kg butterflied lamb leg
2 tbsp olive oil
¼ cup Middle Eastern Harissa spice blend
1/3 cup burghul (cracked wheat)
1 small bunch parsley, finely chopped
4 truss tomatoes, deseeded, finely diced
1 red capsicum, finely diced
2 Lebanese cucumbers, deseeded, finely diced
4 green onions, thinly sliced
Juice of 1 lemon + wedges, to serve
Baby spinach leaves
Pickles of choice
Coriander leaves, to serve
Place lamb, half the oil and spice blend in a large snap-lock bag or glass bowl, turn to coat and set aside for at least 10 minutes.
Heat a char-grill pan or barbecue over medium-high heat and cook lamb for 4-5 minutes each side or until charred. Reduce heat to medium-low and cook for a further 12-15 minutes, turning regularly or until cooked to your liking. Remove from heat, set aside on a plate covered loosely with foil and rest for 10 minutes.
Meanwhile, to make tabouli prepare burghul according to packet instructions. Drain, rinse and place in a large bowl. Add parsley, tomatoes, capsicum, cucumber, onions, lemon juice and remaining oil. Season and toss well to combine.
Slice lamb and arrange on a platter with tabouli, baby spinach, hummus, tzatziki, pickles, radishes, pita bread, coriander and lemon wedges.