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Butterflied Leg of Lamb with Veggie Quinoa & Creamy Hummus

Servings 4
Total Time 40 mins



  • 600 g herbed butterflied lamb leg
  • Middle Eastern spices (1 tsp smoked paprika, 2 tsp ground cumin, 1 tsp onion powder, ½ tsp ground coriander, ¼ tsp ground cinnamon, ¼ tsp ground cardamom)
  • 1 drizzle oil

Veggie Quinoa

  • 200 g quinoa
  • ½ telegraph cucumber diced 1cm
  • 1 capsicum diced 1cm
  • 2 tomatoes diced 1cm
  • 75 g baby spinach thinly sliced
  • 1 drizzle olive oil
  • 1 Tbsp vinegar


  • 125 g yoghurt
  • 80 g hummus


  • Before you start, preheat oven to 220°C (or 200°C fan bake) or BBQ to medium (if using). Bring a large pot of salted water to the boil.
  • Pat lamb dry, toss with Middle Eastern spices and oil and season with salt and pepper (keep plain for fussy little foodies).
  • Heat a large fry-pan on medium-high heat and cook lamb, fat side down for 3 minutes. Flip and cook a further 2 minutes, then transfer to a lined oven tray and bake for 10-14 minutes for medium, or until cooked to your liking. Alternatively, cook lamb on BBQ grill, fat side down, for about 5 minutes, until lightly browned. Reduce heat to medium-high and cook for 15–25 minutes, turning every 4–5 minutes, until medium (depending on thickness). Rest.
  • Add quinoa to pot of boiling water and cook for about 15 minutes, until tender with a slight bite. Drain, rinse under cold water then drain well.
  • Prep cucumber, capsicum, tomato and spinach.
  • In a large bowl, toss cooked quinoa with remaining veggie quinoa ingredients. Season to taste with salt and pepper. Keep separate and plain for fussy little foodies.
  • In small bowl combine, yoghurt and hummus. Thickly slice lamb.
  • Serve veggie quinoa topped with lamb and hummus.