Here is the recipe for BBQ leg of lamb with couscous and aubergine
SERVES
Four
INGREDIENTS
1 leg of lamb, boned and butterflied
2 tbsp olive oil
2 sprigs rosemary, leaves picked
4 garlic cloves, crushed
For the aubergine:1 large or 2 medium aubergines
Small bunch parsley
2 tbsp best-quality olive oil
Juice of 1 lemon
For the couscous:400g couscous
1 red pepper, finely diced
1 red onion, finely diced
Small bunch coriander, chopped
2 tbsp best-quality olive oil
Juice of 1 lime
METHODS
Rub the lamb all over with oil, rosemary and garlic. Leave covered in the fridge, but allow to come to room temperature before cooking.
Preheat the oven to 200C/400F/Gas 6. Roast the whole aubergine(s) on a tray until the middle has collapsed, about 30 minutes.
Allow to cool and then split open, scrape the flesh into a blender, add the parsley and blitz. With the motor running, add the oil, lemon and a pinch of salt. Scrape into a bowl and season to taste.
Prepare a barbecue and get the coals glowing red.
Season the lamb with a good sprinkling of salt. Put it skin-side down on the barbecue (or in a hot griddle pan) and leave until the skin has browned and formed a crust.
When the skin is golden-brown, flip the lamb over and cook for a few minutes on the other side. The meat is ready when it is still a bit springy to the touch. Allow the meat to finish cooking off the heat, on a warm plate, for at least 15 minutes.
Meanwhile, pour 500ml just-boiled water over the couscous in a bowl. Leave to absorb and cool then rub the grains between your fingers to separate. Toss in the rest of the ingredients and season.
Season the lamb again before serving, and add any meat juices to the couscous.
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