Butterflied Lamb with Couscous Salad

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

Ingredients

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)

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 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

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