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BBQ fennel lamb with pearl couscous and rocket
BBQ fennel lamb with pearl couscous and rocket
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Prep Time:
30 minutes
Cook Time:
80 minutes
Total Time:
110 minutes
Impress guests with BBQ lamb paired with a vibrant couscous salad.
Ingredients:
  • 340g couscous
  • 109.20 gm extra virgin olive oil, divided
  • 30.00 ml fennel seeds, coarsely crushed
  • 2.5kg Lamb Whole Leg Roast
  • 82.50 ml chopped fresh parsley
  • 2 lemons, zest finely grated, juiced
  • 350g mixed medley tomatoes, halved
  • 6 spring onions, thinly sliced
  • 60g baby rocket leaves
Instructions:
  • Preheat a covered barbecue for medium-high heat (190C) by igniting the burners under the flat plate. Boil couscous in a large saucepan of salted water for 7 minutes or until al dente. Drain and transfer to a large bowl. Mix in 4 tablespoons of oil and allow to cool.
  • Combine the remaining 2 tablespoons of oil, fennel seeds, 2 teaspoons of salt, and 1 teaspoon of pepper in a small bowl. Coat the lamb with the spice mixture. Place the lamb, fat-side down, on a barbecue flat plate. Cook with the barbecue hood closed for 20 minutes or until well browned. Transfer the lamb to a baking pan, fat-side up, and move to the unlit side. Roast, rotating the pan halfway through, for 50 minutes or until a meat thermometer reads 54°C when inserted into the thickest part of the lamb. Let the lamb rest on a carving board for 15 minutes before serving.
  • Combine the couscous with fresh parsley, zesty lemon zest, 1/3 cup (80ml) lemon juice, juicy tomatoes, spring onion, and peppery rocket. Season generously with salt and pepper. Carve the lamb and plate it alongside the flavorful salad.

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