Butterflied lamb with couscous salad

4 - 8
PersonalPoints™ per serving
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. It helps to heat the pan thoroughly and then carefully remove it from the heat to spray with nonstick spray just before adding the lamb so that the oil doesn't burn while the pan is heating. Just be sure not to spray the pan with nonstick spray while it is over the heat or the spray may ignite.


Uncooked whole wheat couscous

1 cup(s)

Extra virgin olive oil

1 Tbsp

Fresh tomato(es)

1 medium, cut into small dice

Fresh parsley

cup(s), chopped flat-leaf

Table salt

1½ tsp

Black pepper

½ tsp

Uncooked lean and trimmed lamb leg(s)

20 oz, boned and butterflied

Cooking spray

1 spray(s)


  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 teaspoon salt, and 1/4 teaspoon pepper.
  2. 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.
  3. Transfer lamb to cutting board and let stand 10 minutes. Cut across grain into 12 slices. Serve with couscous.
  4. Per serving: 3 slices lamb and about 1 cup couscous