Wednesday, August 6, 2014

30 Minute Lamb Platter

I love this spread because it comes together in less than 30 minutes!

Begin by adding boneless seasoned lamb leg to the grill, following instructions on package. Usually it involves keeping the heat guage to 375 F and placing the piece of meat fat side up. That's pretty much it! After about 17-24 minutes (depending on the size of the piece) it's ready!

- 1 cup couscous
-1 tbsp harissa evoo (Olive That!)
zest of half a lemon
Herbamare seasoning salt by A.Vogel 
Black pepper
Sundried tomato, chopped finely

Meanwhile add 1 cup couscous to a bowl, drizzle 1 tbsp harissa olive oil (or plain) and zest of 1/2 lemon overtop. Add the sundried tomato and herbamare seasoning, black pepper and a bit of sea salt.

Cover with 1 cup of boiling water and wrap top of bowl tightly with cling wrap. Set aside

Other ingredients: 
1/2 cup yellow cherry or grape tomatoes
1/2 cup red cherry or grape tomatoes 
More lemon zest
Fresh mint sprigs
Chives or green onon
sea salt

2 heaping tbsp chopped Roasted red pepper in olive oil - I make mine homemade and keep in fridge.

Once the meat is done, remove from the BBQ and rest it on a plate, cover/tent it with a piece of foil and allow to cool slightly and reabsorb all it's juices.

Fluff the couscous after removing the cling wrap. Spread couscous on a platter and top with roasted red pepper (a little here and there) 

Slice lamb into medium slices across the grain and top over couscous. 

Garnish with tomatoes, sprinkle lemon zest over meat and bit of sea salt. Add pieces of mint and chives or green onion.

Serve with mint tea and hummus!