Middle Eastern Lamb with a Veggie Couscous
Indulge in a culinary adventure with our mouth-watering Middle Eastern lamb recipe, paired perfectly with 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 |