Prep Time - 15 Min | Cook Time - 40 Min | Cook Time - 10 Min
Prep Time - 15 Min | Cook Time - 40 Min | Cook Time - 10 Min
Lamb
2.5kg butterflied lamb leg, scored
3 springs rosemary, for brushing
30ml olive oil
50g sumac
Sea salt and cracked pepper
1 fresh lemon, squeezed
Chermoula
50g flat leaf parsley, finely chopped
120g coriander, finely chopped
5g fresh chilli, finely chopped
15g ground cumin
6g ground cinnamon
15g garlic cloves, crushed
5g paprika
5g sea salt flakes
140g lemon, zest and juice
200ml olive oil
Serving Suggestion
Heirloom tomato salad
Brush the lamb with olive oil, season with sumac, salt, pepper and lemon. Marinate for up to 2 hours.
Heat a large frying pan over high heat. Sear the lamb on both sides then transfer to a gastronorm. Insert a probe, roast at 160°C (dry heat) to internal doneness of 56°C.
For the chermoula: Combine all ingredients. Season to taste and add a little more lemon juice if necessary.
Remove lamb from the oven and transfer to a board. Cover with foil and rest for 10 minutes
Slice the lamb across the grain and serve with chermoula and heirloom tomato salad.
