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Photo of Butterflied lamb with couscous salad by WW

Butterflied lamb with couscous salad

8
Points®
Total Time
37 min
Prep
15 min
Cook
12 min
Serves
4
Difficulty
Easy
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.

Ingredients

Cooking spray

4 spray(s)

Uncooked whole wheat couscous

1 cup(s)

Extra virgin olive oil

1 Tbsp

Tomato

1 medium, cut into small dice

Fresh parsley

⅓ 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

Instructions

  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

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