Barbecued Butterflied Leg Of Lamb With A Minted Couscous Salad - cooking recipe

Ingredients

3 tablespoons extra virgin olive oil
1/2 tablespoon black pepper (freshly ground)
1/4 teaspoon chili (ground or powder)
1 teaspoon fennel seed
1 tablespoon ground cumin
1 butterflied leg of lamb (trimmed of visible fat)
Minted Couscous Salad
1 1/2 cups couscous
1 1/2 cups water (salted)
3 tablespoons extra virgin olive oil
2 lemons (juice of)
12 mint leaves (finely chopped)
2 garlic cloves (very finely chopped)
4 medium tomatoes (diced)
2 tablespoons parsley (chopped)

Preparation

In a large bowl mix 3 tablespoons extra virgin olive oil with the black pepper, chilli, fennel seeds and cumin.
Rub mix all over the butterflied leg of lamb and then cover and leave for at least 2 hours.
Season lamb with salt.
Cook lamb on a medium barbecue heat for about 15 minutes on each side.
Then remove from heat and let rest for 10 minutes before cutting into this slices.
This will give a medium rare lamb, if you like your lamb more well done leave it on longer until done to your desired taste, personally I would be allowing about 45 minutes all up but we like ours well done.
Couscous Salad - Bring 1 1/2 cups of salted water to the boil and then add the couscous, return to the boil and mix well.
Turn off the heat, cover with a lid and leave for 5 minutes.
After that time, transfer the couscous to a bowl, mix in the 3 tablespoons extra virgin olive oil and allow to cool.
Add the lemon juice, mint leaves, chopped garlic, diced tomatoes and parsley to the couscous.
Serve with sliced lamb.