Butterflied leg of lamb with apricot couscous and chickpea salad
A twist on the traditional Easter roast, this seasonal, butterflied leg of lamb is paired with a zingy rosemary jelly and a sweet apricot couscous for the perfect feast with friends and family.
Ingredients
- 5 cloves garlic, crushed
- 2 tsp rosemary jelly (we like Tracklements Zingy Rosemary Jelly)
- 2 tbsp lemon juice
- 1 pinch black pepper, to taste
- 3 tbsp olive oil
- 2.2 kg leg of lamb, butterflied
- 1 pinch sea salt, to season
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