Classic flavours join forces in this delicious recipe for butterflied leg of lamb.
Butterflied Leg of Lamb with Veggie Quinoa & Creamy Hummus
Ingredients
Lamb
- 600 g herbed butterflied lamb leg
- Middle Eastern spices (1 tsp smoked paprika, 2 tsp ground cumin, 1 tsp onion powder, ½ tsp ground coriander, ¼ tsp ground cinnamon, ¼ tsp ground cardamom)
- 1 drizzle oil
Veggie Quinoa
- 200 g quinoa
- ½ telegraph cucumber diced 1cm
- 1 capsicum diced 1cm
- 2 tomatoes diced 1cm
- 75 g baby spinach thinly sliced
- 1 drizzle olive oil
- 1 Tbsp vinegar
Hummus
- 125 g yoghurt
- 80 g hummus
Instructions
- Before you start, preheat oven to 220°C (or 200°C fan bake) or BBQ to medium (if using). Bring a large pot of salted water to the boil.
- Pat lamb dry, toss with Middle Eastern spices and oil and season with salt and pepper (keep plain for fussy little foodies).
- Heat a large fry-pan on medium-high heat and cook lamb, fat side down for 3 minutes. Flip and cook a further 2 minutes, then transfer to a lined oven tray and bake for 10-14 minutes for medium, or until cooked to your liking. Alternatively, cook lamb on BBQ grill, fat side down, for about 5 minutes, until lightly browned. Reduce heat to medium-high and cook for 15–25 minutes, turning every 4–5 minutes, until medium (depending on thickness). Rest.
- Add quinoa to pot of boiling water and cook for about 15 minutes, until tender with a slight bite. Drain, rinse under cold water then drain well.
- Prep cucumber, capsicum, tomato and spinach.
- In a large bowl, toss cooked quinoa with remaining veggie quinoa ingredients. Season to taste with salt and pepper. Keep separate and plain for fussy little foodies.
- In small bowl combine, yoghurt and hummus. Thickly slice lamb.
- Serve veggie quinoa topped with lamb and hummus.
