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Grilled Lamb with Tahini Sauce & Pumpkin Tabouli

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1kg Butterflied leg of lamb
1.5 tsp Dried oregano
Tahini Sauce
1.5 tbsp Tahini
300g Greek style natural yoghurt
4.5 tbsp Lemon juice
2 Garlic clove, crushed
Pumpkin Tabouli
900g Pumpkin, cut into 2cm pieces
1.5 cup Couscous
1.5 cup Frozen broad beans
1.5 cup Flat-leaf parsley, coarsely chopped
¾ cup Mint leaves, coarsely chopped
3 Green shallots, sliced
3 Tomatoes, chopped
3 tbsp Olive oil
3 tbsp Lemon juice
¾ tsp Mixed spice


1 Preheat the oven to 220°C. Line a baking tray with baking paper. Place pumpkin pieces on the prepared tray and bake in the oven for 40 mins or until tender and golden then set aside.
2 Rub the lamb with oil and season with freshly ground black pepper and salt. Heat the chargrill and cook the lamb over a medium heat for 3 mins on each side. Scatter with dried oregano. Place in a pre-heated oven at 180°C for 20-25 mins. Loosely cover with foil and rest the meat for 7 mins before slicing.
3 To make the pumpkin tabouli: Place the couscous in a bowl and pour over 1.5 cups of boiling water. Soak for 2 minutes and fluff up with a fork. Boil, steam or microwave the broad beans until hot and fold into the couscous. Add the roasted pumpkin with the chopped parsley, mint, green shallots and tomatoes. Whisk together the oil, lemon juice and mixed spice and gently toss through the salad.
4 Place the tahini in a mixing bowl. Add the lemon juice and stir to combine. Stir in the yoghurt and garlic.
5 Thickly slice the lamb and drizzle with tahini sauce. Serve with the pumpkin tabouli.