Harissa Butterfield Lamb with Tabouli Recipe | New Idea
Lamb can be rubbed with spice blend and oil up to one day ahead. Keep covered in the fridge. Remove from fridge 30 minutes before barbecuing. Resting lamb after cooking redistributes the juices...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.newidea.com.au.
Ingredients
- 1.2kg butterflied leg of lamb, trimmed
- 1 tblsp Harissa Middle Eastern Spice Blend
- 1 tblsp olive oil
- Toasted Turkish bread, baba ghanoush and lemon wedges, to serve
- Tabouli
- 1/3 cup fine burghul
- 1/4 cup lemon juice
- 3 tomatoes, deseeded, finely chopped
- 2 Lebanese cucumbers, chopped
- 4 green spring onions, thinly sliced
- 1 cup chopped fresh parsley
- 1/2 cup chopped fresh mint
- 2 tblsps olive oil
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