Butterflied lamb with couscous salad
Uncooked whole wheat couscous
Extra virgin olive oil
1 medium, cut into small dice
⅓ cup(s), chopped flat-leaf
Uncooked lean and trimmed lamb leg(s)
20 oz, boned and butterflied
- Cook couscous according to package directions. Transfer to serving bowl and let cool slightly; fluff with fork. Drizzle with oil and stir in tomato, parsley, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
- Meanwhile, spray ridged grill pan with nonstick spray and set over medium-high heat until hot. Sprinkle lamb with remaining 1 teaspoon salt and 1/4 teaspoon pepper. Place lamb in pan and cook, turning once, until instant-read thermometer inserted into center of lamb registers 145°F, about 12 minutes.
- Transfer lamb to cutting board and let stand 10 minutes. Cut across grain into 12 slices. Serve with couscous.
- Per serving: 3 slices lamb and about 1 cup couscous