Butterflied leg of lamb with apricot couscous and chickpea salad

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
• 40 g raw pistachios, shelled
• 2 tbsp extra virgin olive oil
• 1 tsp sea salt
• 200 g couscous
• 4 tbsp apricot and ginger chutney (we like Tracklements Apricot & Ginger Chutney)
• 1 handful parsley, roughly chopped
• 1 red onion, finely diced
• 1 lemon, juiced
• 2 x 400g cans chickpeas in water, drained and rinsed
• 1 medium cucumber, quartered and chopped
• 1 green pepper, finely chopped
• 1/2 red onion, thinly sliced
• 1 small handful of cherry tomatoes, quartered
• 1 avocado, diced
• 1 small handful flat-leaf parsley, finely chopped
• 1 small handful fresh mint, finely chopped
• 4 tbsp olive oil
• 2 lemons, juiced
• 2 tbsp red wine vinegar
• 1 tbsp Dijon mustard (we like Tracklements Smooth Dijon Mustard)
• 1 garlic clove, crushed
• 1 pinch salt and pepper, to taste