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Butterflied Lamb with Herb Couscous and Labneh
Ingredients
  • 2 tsp each ground turmeric, cumin, curry powder and cinnamon
  • ⅓ cup (80ml) olive oil, plus extra
  • 3 garlic cloves, crushed
  • Finely grated zest and juice of ½ lemon
  • 1 x 2kg leg lamb, butterflied
  • 2 red onions, sliced into 1½ cm rings
  • 1 cup wholemeal couscous
  • ¼ bunch parsley and mint, leaves picked, chopped, plus extra
  • ¼ seedless watermelon, sliced, to serve
  • ¼ cup sunflower seeds, toasted
  • labneh, to serve (or Greek yoghurt)
  • subheading: DRESSING:
  • ¼ cup olive oil
  • Juice of ½ lemon
  • 1 garlic clove, crushed
  • ½ tsp each ground cinnamon and cumin
Steps
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