Butterflied lamb with couscous salad
4
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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