Tagine-Style Butterflied Lamb Leg Recipe - Church Street Butcher

Ingredients

• 1 Butterflied lamb leg approx 1.5kg, trimmed of excess fat
• 2 wedge Preserved lemon flesh removed, rind rinsed and chopped
• 4 clove Garlic
• 1 bunch Coriander
• 1 tablespoon Olive oil extra virgin
• 2 tablespoon Greek yoghurt plus extra to serve
• 100 gram Baby spinach leaves
• 1 Beetroot peeled and grated
• 1 Carrot peeled and grated
• ¼ cup Mint leaves
• 1 cup Wholemeal couscous
• 1 Orange rind zested, then peeled and cut into segments
• 3 Medjool dates seed removed, chopped
• ¼ cup Natural almonds coarsely chopped