butterflied lamb with herb couscous and labneh

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It’s no secret that Aussies love their lamb, and we think you’ll love these recipes too!


2 tsp each ground turmeric, cumin, curry powder, and cinnamon
1/3 cup (80ml) olive oil, plus extra
3 garlic cloves, crushed
Finely grated zest and juice of ½ lemon
1 x 2kg leg lamb, butterflied
2 red onions, sliced into 1½ cm rings
1 cup wholemeal couscous
¼ bunch parsley and mint leaves picked, chopped, plus extra
¼ seedless watermelon, sliced, to serve
¼ cup sunflower seeds, toasted
labneh, to serve (or Greek yoghurt)


  • ¼ cup olive oil
  • Juice of ½ lemon
  • 1 garlic clove, crushed
  • ½ tsp each ground cinnamon and cumin


  1. Place spices, 2 tbs olive oil, garlic and lemon zest into a small bowl, season well. Rub spice mix all over lamb, set aside for 20 minutes to marinate, covered.
  2. Heat a barbecue or chargrill pan over high heat. Place lamb on the pan and cook, turning once, for 25-30 minutes, or until cooked to your liking. Rest on a tray, loosely covered with foil. Brush onion with 1 tbs extra oil, season, and cook for 1 minute each side or until tender and charred. Set aside.
  3. Meanwhile, cook couscous according to packet instructions. Once cool, fluff with a fork and stir through herbs, lemon juice and 1 tbs olive oil and season.
  4. For the dressing, combine all ingredients together. Slice lamb and serve with grilled onions, herb couscous, watermelon, sunflower seeds, and drizzle over dressing.

Credits: Delicious