Food Blog Recipes



August 2013



Grilled Lamb with Couscous

Written by , Posted in Dinner, Recipes12:14 pm

Grilled Lamb

Most people think of chops when it comes to lamb.  A French rack with the bones elegantly sticking out with about a half dollar sized edible portion per bone and $20 per pound.  But lamb doesn’t have to be expensive, elegant or hard to make.  One of my favorite cuts is a butterflied lamb leg, which is usually half the price at $10 per pound.  Being butterflied, it’s boneless so my 10 bucks gets me all meat as well.

Whenever I make lamb I think of the Mediterranean; herbs, olives, sun dried tomatoes and happiness.  Just cooking outdoors by an open flame and picking fresh vegetables and herbs right from the ground while drinking red wine all day. Can you tell that I would like to go to Italy, Greece, Morocco, Spain and a whole lot more?  I try to make this idealistic experience come to life in my cooking and attempt to stay as authentic as I can, so when you take a bite, the flavors you experience almost convince you that you’re there.

Lamb is always best served more rare since it tends to toughen up and dry out the more it cooks, so when I get a leg of lamb I know it’s going on a high heat grill to sear for as short a time as it takes to get a good crust.  I don’t hold back on the amount of fresh herbs and garlic that I rub into the meat right before cooking and those flavors infuse into the lamb well with the help of some olive oil.  Served over a bed of fluffy couscous that has meaty kalamata olives, feta, sundried tomatoes and fresh basil and this lamb just may have you believing that you stepped out of your door and into the Mediterranean as well.

Grilled Lamb Ingredients


1lb Butterflied Leg of Lamb
5 Cloves of Garlic minced
1-1/2 Tbs Thyme
1-1/2 Tbs Rosemary minced
2 Tbs Olive Oil
Salt & Pepper

1 Cup Whole Wheat Couscous
1 Shallot Sliced
2 Cloves of Garlic sliced
1/3 Kalamata Olives diced
2 Tbs Sundried Tomatoes minced
1/2 Cup Feta cubed
5-6 Basil leaves chiffonade
1 Tbs Olive Oil
Salt & Pepper

8oz Asparagus
1 Tbs Olive Oil
Salt & Pepper

Lamb is super easy to make taste amazing as long as you can follow one rule, DO NOT overcook it.  Much like steak in this regard, it is a red meat and should be treated in the same manner you would a good cut of beef.  Make sure everything is prepped for the couscous and asparagus before you put the lamb on the grill.  The lamb will be done in about 8 minutes and the couscous cooks so fast that it can be made while the lamb rests.

Slitting Lamb

First cut some slits in the meaty side of the lamb every .75” or so.  There is usually a fatty side on this cut and should be left flat as a majority of the grill time will be on that side.  In order to make dressing the lamb easier, I mix all of the herbs, garlic and olive oil in a ramekin and use one hand to hold the lamb while using the other to rub the oil mixture all over both sides, especially in the slits.  Generously season the lamb with salt and pepper.

Dressing Lamb

Get the grill good and hot and put the lamb slits down on the hottest part of your grill and close the lid.  Let the lamb sear for about 3 minutes.  Then flip the lamb fatty side down and cook for another 5 minutes.  When you flip the lamb, put some olive oil, salt and pepper on the asparagus and put them on the grill at the same time.  Both the lamb and asparagus should finish up around the same time.  With a gas grill you can simply turn off the heat, put everything on the upper rack and close the lid to keep it warm while you make the couscous.

Lamb Side 1
Grilling Lamb

Heat 1-1/2 cups of water and at the same time sauté the shallots, garlic and sundried tomatoes in the olive oil.  Cook until the shallots and garlic are soft but not brown.  Put the couscous and sautéed vegetables in a bowl and when the water is boiling pour it over in the bowl and mix.  Cover the bowl with a lid of a pot, an upside down pan or another bowl, anything to create a seal.  The couscous will be ready in about 5 minutes.  Once done, mix in the feta, olives and basil.  Season with salt and pepper.

Cooking Couscous
Mixing Couscous

Slice the lamb into medallions and serve over the couscous with the asparagus on the side.

Bon Appétit.

Grilled Lamb Final Vertical

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