Moroccan Butterflied Lamb Leg with Grilled Veggies & Harissa Yoghurt

Ready in 35 minutes • Serves 4
This dish most recently appeared in Fresh Start Choice (4 Nights For 4) on Sunday, April 28, 2024.

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Protein packed and 650 cals or less, our Active meals are designed to fuel your busy lifestyle. There is nothing more Kiwi than a deliciously roasted New Zealand butterflied leg of lamb. The combination of Moroccan spices, grilled veggies and punchy harissa yoghurt makes a wonderfully simple yet satisfying meal.

Ingredients

Lamb

600g butterflied lamb leg
2 tsp oil
1 pack Middle Eastern spice blend

Grilled Veggies

3 capsicum, sliced 3cm
3 courgette, cut into 1cm rounds
2 tsp oil
1/2 pack Middle Eastern spice blend

Lentil Salad

2 can brown lentils, drained & rinsed
100g baby leaf lettuce
2 tsp balsamic vinegar

Harissa Yoghurt

50g harissa
200g yoghurt

To Serve

1 pack pecan pieces

Steps

Preheat oven to 220°C (or 200°C fan bake).
Pat lamb dry, rub with oil and season with salt and pepper. Coat in measure of spices.
Heat a dry frypan 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. Reserve frypan.
Slice capsicum into 3cm wedges and courgette into 1cm-thick rounds. Toss veggies in a bowl with oil and second measure of spices. Heat reserved frypan on high heat and cook veggies for 6-8 minutes, until tender and charred.
Drain and rinse lentils. Toss lentils in a salad bowl with lettuce and balsamic vinegar. In a small bowl, combine harissa and yoghurt together with a pinch of salt. Set both aside to serve.
Thinly slice lamb.
Top lentil salad with lamb and grilled vegetables. Dollop over harissa yoghurt and sprinkle over pecans.

Nutritional Information

Energy	2528 kj 604 kcal
Protein	41.6g
Carbohydrate	24.9g
Fat	35.6g