Barbecued lamb is a great variety of meat for fast midweek cooking. The Mediterranean rub in this recipe, and quinoa tabouli make the perfect accompaniments.
1½ cups cooked quinoa
2 cups parsley, chopped
1 cup mint, chopped
2 spring onions, sliced
150g cherry tomatoes, chopped
1 Lebanese cucumber, halved, seeds removed, and diced
¼ cup lemon juice
¼ cup olive oil
1 tbsp coriander seeds, toasted
1 tsp cumin seeds, toasted
2 dried chillies, toasted
2 garlic cloves
1 tbsp lemon zest
2 tbsp thyme leaves
1.5kg leg of lamb, butterflied
2 tbsp olive oil
To make quinoa tabouli, place all ingredients in a large bowl, season with sea salt and freshly ground black pepper, toss to combine, and refrigerate until ready to serve.
Meanwhile, grind coriander, cumin, and chillies to a powder using a mortar and pestle.
Add garlic, lemon zest, and thyme, and pound to a paste. Rub paste over lamb and drizzle with olive oil. Marinate for 2-3 hours or overnight.
Place lamb on a preheated chargrill pan or barbecue and cook for 8-10 minutes on each side. Let rest in a warm place for 10 minutes. Thinly slice lamb and serve with quinoa tabouli.