Ingredients

  • 1 ½ tbsp ras el hanout or harissa spices
  • finely grated zest of 1 orange
  • 1 tbsp pomegranate molasses, plus extra to serve
  • 1 tbsp olive oil
  • 750 g (approximately) boneless butterflied lamb leg

For the tahini dressing

  • 170 g pot authentic Greek yogurt
  • 1 garlic clove, peeled and crushed
  • 2 tbsp tahini
  • 2 tbsp lemon juice
  • 1 tbsp extra-virgin olive oil

For the fattoush salad

  • 200 g radishes, washed
  • 250 g pomodorino tomatoes, washed
  • 2 spring onions, washed
  • ½ cucumber, washed, halved lengthways and deseeded
  • 2 little gem lettuce, washed, halved and cut lengthways into wedges
  • 100 g pack pomegranate seeds
  • 50 g shelled pistachios, toasted and chopped
  • few handfuls fresh mint, washed, leaves shredded, plus baby leaves to serve
  • warm flatbreads or pitta breads, to serve

Method

  1. 1

    Ideally, marinate the lamb the night before: mix the spices, orange zest, pomegranate molasses and olive oil together in a bowl and season with black pepper only. Using a sharp knife, lightly slash the lamb 4 or 5 times across the top. Coat the lamb in the marinade and put on a plate. Cover and chill for at least 1 hour or up to 48 hours. 

     

  2. 2

    Preheat the barbecue. Whisk all the dressing ingredients together in a bowl – add a little cold water to thin it down; season and set aside.

     

  3. 3

    When the barbecue is ready, season the lamb with salt, then cook for 25-30 minutes, turning halfway (for medium rare). If not using a barbecue, cook on a preheated griddle pan, over a medium high heat for 5 minutes each side, then transfer to a preheated oven (240°C, fan 220°C, gas 8) for 20 minutes. Transfer to a board and leave to rest for 10 minutes.

  4. 4

    Meanwhile, for the salad, slice the radishes, halve the tomatoes and chop the spring onions and cucumber. Add to a large bowl with the lettuce. Add half the pomegranate seeds, pistachios and the shredded mint to the bowl. Season and toss everything together.

     

  5. 5

    Scatter the remaining pomegranate seeds, pistachios and mint leaves over the lamb, and drizzle with a little tahini dressing and pomegranate molasses. Drizzle the rest of the tahini dressing over the salad. Carve the lamb and serve with the warm flatbreads.

Via: Kris Kirkham

Nutritional Details

Each serving provides
  • Energy 2893kj 691kcal 35%
  • Fat 37.8g 54%
  • Saturates 11.4g 57%
  • Sugars 13.9g 15%
  • Salt 1.2g 20%

% of the Reference Intakes

Typical values per 100g: Energy 586kj/140kcal

Each serving provides

6.6g carbohydrate 1.1g fibre 10.7g protein

Back to top