Butterflied Leg of Lamb with Apricot Couscous and Dijon Chickpea Salad
A twist on the traditional Easter roast – this seasonal, butterflied leg of lamb paired with rosemary jelly and a sweet apricot couscous is a go-to roast lunch for friends and family.
Serves: 6 – 8
Butterflied Leg of Lamb
Ingredients:
5 cloves garlic, crushed
2 dsp Tracklements Zingy Rosemary Jelly
2 tbsp lemon juice
Black pepper
3 tbsp olive oil
Leg of lamb, approx. 2.25kg, butterflied,
Ask your butcher to debone the leg and “butterfly” so that it cooks evenly
Sea salt for seasoning
Method:
- Mix the garlic, Zingy Rosemary Jelly (you may want to warm through to melt slightly), lemon juice, black pepper and oil in a bowl
- Place the meat onto a shallow dish, make slashes about 2.5cm deep through the fleshy side then rub the rosemary mixture all over and into the slashes. Cover and leave to marinate overnight or for at least 4 hours
- Preheat the oven to 280ºC. Place the lamb in a roasting tin and season both sides well. Cook in the oven for 45 minutes if you like your lamb pink, or 1 hour if you prefer it more well done
- If the weather allows, and you fancy a smokey finish, pop it onto the barbecue for 8 mins on each side until nicely charred and crispy
- Carve the meat and pour over the juices from the roasting tin and serve with Apricot Couscous
Apricot Couscous
| Ingredients: 40g shelled raw pistachios 2 tbsp extra virgin olive oil 1 tsp sea salt 200g couscous 4 tbsp Tracklements Apricot & Ginger Chutney Small handful parsley, roughly chopped 1 red onion, finely diced Juice of 1 lemon |
| Method: • Toast the pistachios in a pan on a medium-high heat until lightly browned, remove from the heat and set aside 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 the couscous ‘cook’ for 5-6 mins • Once the couscous 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 season to taste |
Dijon Chickpea Salad
| Chickpea Salad Ingredients: 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 Dressing Ingredients: 4 tbsps olive oil Juice of 2 lemons 2 tbsp red wine vinegar 1 tbsp Tracklements Smooth Dijon Mustard 1 garlic clove, crushed Salt & pepper to taste Method: • Put all the salad ingredients in a bowl • Mix up the dressing ingredients with a fork or whisk • Mix the dressing through the salad |
Tracklements Zingy Rosemary Jelly RRP £3.40 for 220g, Tracklements Apricot & Ginger Chutney RRP £4.15 for 320g, Tracklements Smooth Dijon Mustard RRP £2.30 for 140g, Tracklements Robust Wholegrain Mustard RRP £2.25 for 140g and Tracklements Green Tomato Chutney RRP £4.05 for 315g are available from fine food delis and farm shops nationwide and online at www.tracklements.co.uk.
