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Barbecued Lamb, Salsa Verde, Tomato Salad, Toasted Couscous and Fromage Blanc

Marinated lamb rump grilled on the barbecue, served with toasted almond couscous, fresh heirloom tomato salad, and salsa verde.

LambHigh ProteinBarbecueSummerHerbs
Estimated Nutrition
Calories
1062.6
kcal / serving
4250.4 kcal total
Carbs
32.1g
per serving
128.5 g total
Fat
90.6g
per serving
362.4 g total
Protein
36.3g
per serving
145.2 g total
Cook Time
25
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
4
tsp
Capers
4
tsp
White Balsamic Vinegar
Dairy
100
g
Fromage Blanc
50
g
Butter
For the couscous
GrainsCereals
150
g
Couscous
For the couscous
Meat
1
piece
Lamb Rump
Double lamb rump, boned and butterflied to equal thickness
NutsSeeds
0.5
bunch
Parsley
Fresh
0.5
bunch
Mint
Fresh
0.5
bunch
Oregano
Fresh
1
piece
Garlic
Peeled clove
1
piece
Sea Salt Flakes
To taste
1
piece
Black Pepper
Freshly ground, to taste
10
g
Almonds
Toasted
1
handful
Basil
Fresh, roughly torn
OilsFats
250
ml
Olive Oil
Plus extra to drizzle
50
ml
Olive Oil
For the couscous
Vegetables
1
piece
Green Chilli
Deseeded
200
g
Green Olives
Pitted and roughly chopped
6
piece
Heirloom Tomatoes
Cut into equal size shapes

Method

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