- Meat Lamb
- Cut Leg
Pro Tips
Ingredients
Lamb
- 1 x 2.5kg butterflied lamb leg, scored
Other Ingredients
- 30mls olive oil
- 50g sumac
- Salt to season
Chermoula
- 200mls olive oil
- 140g lemons, rind finely grated, juiced
- 16g garlic cloves, crushed
- 5g chilli flakes
- 15g ground cumin
- 5g paprika
- 6g ground cinnamon
- 5g sea salt flakes
- 120g finely chopped coriander
- 50g finely chopped flat leaf parsley
Serving Suggestions
- Tomato salad to serve
Preparation
- Pre-heat combi oven to 160◦C, full dry heat.
- Combine oil and sumac in a bowl, coat lamb with mixture. Season with a little salt.
- Heat a large frying pan over high heat until very hot. Sear the lamb on both sides then transfer to a gastronome. Insert a probe, roast to internal doneness of 55◦C.
- Chermoula: Combine oil, lemon rind, juice, garlic, chilli flakes, cumin, paprika, cinnamon and salt. Add coriander and parsley . stir to combine. 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. Thickly slice the lamb and serve with the chermoula and a tomato salad.
Notes
- If time permits marinated lamb for up to 2 hours.
- Substitute butterflied shoulder or boned and rolled shoulder.