Our incredible slow-cooked Middle Eastern Lamb recipe is paired with flavourful veggie couscous. This dish is not just a meal; it’s an experience that will transport your taste buds to the vibrant streets of the Middle East, where spices and aromas create magic on the Firehawk Kamado Grill.
Our recipe begins with succulent lamb, generously rubbed with a blend of Middle Eastern spices and butter. This aromatic mixture creates incredible flavours that permeate the meat as it slowly cooks to tender perfection on the Firehawk Kamado Grill for four hours. The result? A dish that will leave your guests impressed and your senses delighted.
The lamb is imbued with earthy cumin, warm cinnamon, aromatic garlic, and a hint of citrus from sumac, creating a harmonious blend that’s both exotic and comforting.
While this recipe may take time to cook, its set-and-forget nature allows you to simply place it on the grill and let it work its magic. The low and slow cooking method ensures a melt-in-your-mouth texture without the risk of overcooking, making it ideal for both novice and experienced grill masters.
To complement the rich flavours of the lamb, we’ve paired it with a vibrant veggie couscous. Roasted veggies add a delightful crunch and sweetness to the fluffy couscous, creating a balanced and satisfying meal that’s bursting with colours and nutrients.
Are you ready to elevate your barbecue game and impress your guests with this Middle Eastern masterpiece? Try our slow-cooked Middle Eastern Lamb with a Veggie couscous recipe today and embark on a journey that’s as easy to make as it is delightful to savour.
Middle Eastern Lamb with a Veggie Couscous
Equipment
- Firehawk Grill
- Lump Charcoal (Hardwood Lump Charcoal)
- Heat Resistant Gloves
- Long Tongs
- Sharp knife Nomad Series 8" Chef Knife
- Stainless Steel Roasting Tray
- Thermometer FireBoard 2
Ingredients
- 2 kg leg of lamb
- 3 cups chicken stock
- 70 g butter softened
- 2 tsp salt
- 1 tsp pepper
- 1 tsp ground coriander
- 1 tsp cumin
- 6 cloves garlic chopped
- 2 tsp smoked paprika
- 1/2 tsp cayenne
- 1/2 tsp ground ginger
- 2 cups couscous
- 700 ml chicken stock
- 1 red onion diced
- 1 green capsicum diced
- 1 zucchini diced
- 50 g pinenuts optional
- 25 g mint roughly chopped
- 2 tbsp lime juice
- Salt and pepper to taste
Instructions
- Preheat the the Firehawk Grill to 150°C/300°F by lighting the charcoal and adjusting the vents for indirect cooking.
- Mix spice rub ingredients and make deep pricks in lamb using a sharp knife.
- Rub lamb with spice mixture and place on a wire rack in a roasting tin.
- Roast on the preheated Firehawk Grill for 4 hours or until internal temperature reaches 93°C/200°F.
- Remove lamb from grill and let it rest for 15 minutes before serving.
- Prepare cous cous according to package instructions.
- Dice vegetables and sauté in olive oil with a pinch of salt.
- Mix cooked cous cous with vegetables, lime juice, pinenuts, and coriander. Set aside until ready to serve.
Video
Notes
| LAMB | Internal Temp °C | INTERNAL TEMP °F |
| RARE | 60 | 140 |
| MEDIUM RARE | 60-65 | 140-149 |
| WELL DONE | 75 | 167 |
| PULLED | 96 | 205 |
| LEG WHOLE | 62 | 145 |
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @aldergrills on Instagram and hashtag it #aldergrills.
