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Ingredients

2kg Coles Australian Lamb Shoulder
2 garlic cloves, thinly sliced
2 tablespoons olive oil
2 tablespoons red wine vinegar
400g seedless red grapes
2 red onions, thinly sliced into wedges
1 cup (200g) couscous
1 cup (250ml) boiling water
120g pkt Coles Australian Baby Rocket

Method

Step 1 Preheat a covered barbecue on medium. Alternatively, preheat oven to 180C.
Step 2 Combine the oil and vinegar in a small bowl. Use a small sharp knife to make cuts all over lamb. Place 1 slice of garlic in each cut. Place the lamb in a deep roasting pan and drizzle with half the vinegar mixture. Season.
Step 3 Cook in covered barbecue using indirect heat, or in oven, for 2½ hours for medium or until cooked to your liking, adding the onion and 300g of the grapes to the pan for the last 1 hour of cooking. Transfer the lamb to a plate and cover with foil. Set aside for 10 mins to rest. Use 2 forks to shred the lamb.
Step 4 Meanwhile, combine the couscous and boiling water in a medium heatproof bowl. Cover and stand for 5 mins. Use a fork to separate the grains.
Step 5 Halve the remaining grapes and place in a large bowl. Add the couscous, rocket, lamb and onion mixture. Stir to combine. Drizzle with remaining vinegar mixture and toss to coat. Season. Divide among serving bowls.

Barbecued lamb, grape and couscous salad

How to make Barbecued lamb, grape and couscous salad

Ingredients

Method