A Football Feast with Lamb

Fresh and flavourful, this Moroccan dish will have you celebrating a win in the kitchen.

Preparation: 25 minutes
Cooking: 25 minutes
Serves: 6

Ingredients
1 butterflied lamb leg (approx. 1.5kg), trimmed
2 wedges preserved lemon, flesh removed, rind rinsed and chopped
4 cloves garlic
1 bunch coriander
1 tbsp. extra virgin olive oil
2 tbsp. Greek yoghurt, plus extra to serve
Carrot, beetroot and mint salad
100g baby spinach leaves
1 beetroot, peeled and grated
1 carrot, peeled and grated
1/4 cup mint leaves
Date, orange and almond couscous
1 cup wholemeal couscous
1 orange, rind zested, then peeled and cut into segments
3 medjool dates, seed removed, chopped
1/4 cup natural almonds, coarsely chopped
1 tbsp. extra virgin olive oil

Method
Place lamb leg on a tray while you prepare marinade. Place lemon, garlic, coriander roots, stems and half the leaves, oil and yoghurt in a blender. Process until a paste forms. Spread over lamb. Preheat a BBQ or grill to medium high heat and cook for 15 minutes fat side down, then flip and cook for 10 minutes on the other side. Place on a clean tray to rest for 10 minutes, covered loosely with foil. Slice to serve.
Place washed baby spinach in a large bowl and top with grated beetroot, carrot and mint leaves.
Place couscous and orange zest in a casserole dish or deep baking tray and pour over 1 1/3 cups boiling water. Cover with a flat tray and leave for 6 minutes. Scrape with a fork to fluff up the grains, drizzle with oil and toss through the almonds, dates and orange segments. Squeeze the leftover orange peel over the couscous to extract any juice. Top with coriander leaves.
Serve sliced lamb with couscous, salad, extra yoghurt and coriander leaves


Celebrate football fever with a flavour expedition inspired by competing nations around the globe.

It's almost time for football (or soccer) fans worldwide to come together and celebrate the game. Game timings fit in perfectly with dinnertime for Aussies, so We Love Our Lamb will be there every step of the way.

Kicking flavour goals with a journey around the globe, We Love Our Lamb has shared five recipes from five nations, including garlic and oregano lamb skewers with chimichurri from Argentina, butterflied lamb leg with ratatouille from France or bite size lamb and sultana empanadas from Spain.

These dishes are perfect for cooking up with friends and family to enjoy whilst cheering on your favourite team.

For additional recipe inspiration, visit www.australianlamb.com.au.