You can use leftovers in a salad, wrap or sandwich for lunch.
Ingredients:
5kg butterflied lamb leg
2 tbsp olive oil
2 tbsp sumac
salt to season
¾ cup (185mls) olive oil
1 lemon, rind finely grated, juiced
3 garlic cloves, peeled
¼ tsp chili flakes
2 tsp ground cumin
½ tsp smoked paprika
¼ tsp ground cinnamon
¼ tsp sea salt flakes
2/3 cup finely chopped coriander
2 tbsp finely chopped flat leaf parsley
Directions:
Pre-heat oven to 200◦C. Combine oil and sumac a bowl, coat lamb with this mixture. Season with a little salt.
Heat a large frying pan over high heat until it is very hot. Sear the lamb on both sides and transfer to a baking dish. Roast for 45 minutes.
Meanwhile, combine oil, lemon rind, juice, garlic, chilli flakes, cumin, paprika, cinnamon and salt. Using a blender or food , blend or process until smooth. Add coriander and parsley and blend until herbs are chopped but not pureed. Season to taste and add a little more lemon juice if necessary.
After 45 minutes, remove lamb from oven. Cover loosely with foil and rest for 20 minutes before carving to serve.
Thickly slice the lamb, serve with the chermoula and a tomato salad.
