Recipes

Barbecued lamb, salsa verde, tomato salad, toasted couscous and fromage blanc

Give your barbecue a makeover with this succulent and colourful dish that’s perfect for cooking for friends.

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Ingredients

  • 1 double lamb rump, boned and butterflied to equal thickness
  • half bunch fresh parsley
  • half bunch fresh mint
  • half bunch fresh oregano
  • 1 garlic clove, peeled
  • 1 small green chilli, deseeded
  • 4 tsp capers
  • 250ml/9fl oz olive oil, plus extra to drizzle
  • 200g/7oz large pitted green olives, roughly chopped
  • 100g/3½oz fromage blanc
  • sea salt flakes and freshly ground black pepper

For the couscous:

For the salad: