Photo of Butterflied lamb with couscous salad by WW

Butterflied lamb with couscous salad

Total Time
37 min
15 min
12 min
This recipe showcases the delicate flavor of spring lamb by keeping things simple and seasoning it with just a bit of salt and freshly ground black pepper. Be sure to give the grill pan enough time to get good and hot, ensuring the lamb forms a flavorful crust on the outside while remaining tender and juicy on the inside.


Cooking spray

4 spray(s)

Uncooked whole wheat couscous

1 cup(s)

Extra virgin olive oil

1 Tbsp


1 medium, cut into small dice

Fresh parsley

cup(s), flat-leaf, chopped

Table salt

1½ tsp, divided

Black pepper

½ tsp, divided

Uncooked lean and trimmed lamb leg

1 pound(s), boneless, butterflied


  1. 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 tsp salt, and 1/4 tsp pepper.
  2. Meanwhile, spray ridged grill pan with cooking spray and set over medium-high heat until hot. Sprinkle lamb with remaining 1 tsp salt and 1/4 tsp pepper. Place lamb in pan and cook, turning once, until instant-read thermometer inserted into center of lamb registers 145°F, about 12 minutes.
  3. Transfer lamb to cutting board and let stand 10 minutes. Cut across grain into 12 slices. Serve with couscous.
  4. Serving size: 3 slices lamb and about 1 cup couscous