Butterflied Lamb with Couscous Salad
- Total Time
This recipe showcases the delicate flavor of spring lamb. Give the grill pan enough time to get good and hot, ensuring the lamb gets a crust on the outside while remaining tender and juicy on the inside.
uncooked whole wheat couscous1 cup(s)
extra virgin olive oil1 Tbsp
fresh tomato(es)1 medium, cut into small dice
fresh parsley⅓ cup(s), chopped flat-leaf
table salt1 ½ tsp
black pepper½ tsp
uncooked lean and trimmed lamb leg(s)20 oz, boned and butterflied
cooking spray1 spray(s)
- 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