Tagine-Style Butterflied Lamb Leg Recipe - Church Street Butcher
A flavour-packed tagine style butterflied lamb leg recipe. Enjoy the delicious smells and tastes of spices, slow-cooked lamb and sweet dried apricot in this family-friendly recipe.
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Ingredients
- 1 Butterflied lamb leg approx 1.5kg, trimmed of excess fat
- 2 wedge Preserved lemon flesh removed, rind rinsed and chopped
- 4 cloves Garlic
- 1 bunch Coriander
- 1 tablespoon Olive oil extra virgin
- 2 tablespoons Greek yoghurt plus extra to serve
- 100 grams 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
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