Barbecued spiced butterflied lamb
Delicious pink barbecued lamb with a smoky and crunchy crust with a date and pistachio couscous.
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Ingredients
- 1 1/2 cup (420g) yoghurt
- 2 tablespoons mustard seed oil
- 2 fresh long red chillies, chopped coarsely
- 3 cloves garlic, quartered
- 2 centimetre piece fresh ginger (10g), grated finely
- 1 teaspoon each ground coriander, cumin, cardamom and cinnamon
- 2 kilograms leg of lamb, butterflied
- 2 cups (500ml) chicken consommé
- 2 cups (400g) couscous
- 2 tablespoons olive oil
- 1/2 cup fresh dates (125g), seeded, chopped coarsely
- 1/2 cup (70g) roasted unsalted shelled pistachios, chopped coarsely
- 1 tablespoon finely grated lemon rind
- 2 tablespoons fresh lemon juice
- 2 tablespoons coarsely chopped fresh flat-leaf parsley
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