The West

Butterflied lamb with sweet potato and couscous
Picture: Robert Duncan

Serves 6

1.4kg butterflied lamb leg

1 tbsp sweet paprika

2 tsp cumin seed

  • 2 cloves garlic, crushed *

2 tbsp olive oil

800g sweet potatoes, peeled, chopped into 1cm pieces

1 red onion, diced

salt and black pepper

1 1/2 cups pearl couscous

1/2 cup slivered almonds, toasted

1 cup coriander, chopped

1/2 cup parsley, chopped

1/4 cup lemon juice

1/3 cup olive oil

Place lamb in a large roasting pan. Combine paprika, cumin, garlic and one tablespoon of olive oil in a small bowl. Spoon paprika mix over the lamb and rub in. Cover and refrigerate overnight. Preheat barbecue to high. Brush sweet potatoes and onion with remaining oil and season with salt and freshly ground black pepper. Cook for 5 minutes each side or until tender. Transfer to a large bowl. Add lamb to barbecue and cook for 5 minutes each side. Reduce heat to medium-low, cover and cook for a further 10 minutes for medium-rare. Transfer to a plate, cover with foil and rest for 15 minutes. Meanwhile, cook couscous in a saucepan of boiling salted water for 8 minutes or until tender. Rinse under cold running water and drain well. Combine sweet potato mix with almonds, coriander and parsley. Drizzle with lemon juice and olive oil, and season well. Toss gently to combine. Thickly slice lamb. Spoon couscous mixture on to a large platter and top with lamb to serve.

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