Middle Eastern Lamb Platter

The perfect harissa spiced lamb the whole family can enjoy

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15 mins
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25 mins
Middle Eastern Butterflied Lamb Leg Platter.jpg


  1. Place lamb, half the oil and spice blend in a large snap-lock bag or glass bowl, turn to coat and set aside for at least 10 minutes.
  2. Heat a char-grill pan or barbecue over medium-high heat and cook lamb for 4-5 minutes each side or until charred. Reduce heat to medium-low and cook for a further 12-15 minutes, turning regularly or until cooked to your liking. Remove from heat, set aside.
  3. Meanwhile, to make tabouli prepare burghul according to packet instructions. Drain, rinse and place in a large bowl. Add parsley, tomatoes, capsicum, cucumber, onions, lemon juice and remaining oil. Season and toss well to combine.
  4. Slice lamb and arrange on a platter with tabouli, baby spinach, hummus, tzatziki, pickles, radishes, pita bread, coriander and lemon wedges.


  • 1.2kg butterflied lamb leg
  • 2 tbsp olive oil
  • 1/4 cup Middle Eastern Harissa spice blend
  • 1/3 cup burghul (cracked wheat)
  • 2 Lebanese cucumbers, deseeded, finely diced
  • 4 green onions, thinly sliced
  • 1 small bunch parsley, finely chopped
  • 4 truss tomatoes, deseeded, finely diced
  • Radishes
  • Baby spinach leaves
  • Pickles of choice
  • 1 red capsicum, finely diced
  • Juice of 1 lemon + wedges, to serve
  • Coriander leaves, to serve
  • Pita bread
  • Hummus
  • Tzatziki
Middle Eastern Butterflied Lamb Leg Platter.jpg

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