Preparation and cooking: 1 hour 10 minutes
1 x 2kg butterflied Lamb leg / shoulder
1 tablespoon olive oil
2 tablespoons sumac
6 tablespoons finely chopped coriander
2 tablespoons finely chopped parsley
2 garlic cloves, crushed
2 tablespoons lemon juice
1 teaspoon ground cumin
¼ teaspoon paprika
¼ teaspoon chilli flakes
¼ teaspoon ground cinnamon
¼ teaspoon sea-salt
¼ cup extra virgin olive oil
2 punnets heirloom tomatoes, halved
20 basil leaves
1 tablespoon red wine vinegar
3 tablespoons extra virgin olive oil
Preheat oven to 200ºC. Brush the olive oil over the skin and flesh of the Lamb and rub sumac into the oil. Season with a little sea-salt.
Heat BBQ until very hot. Sear the Lamb on both sides then transfer to a roasting dish. Roast for 40-45 minutes.
To make the chermoula, place all ingredients except the olive oil into a food processor and pulse. With the motor running, drizzle in the oil to form a thick paste.
Combine the tomatoes with the basil, vinegar and olive oil. Season with sea-salt and freshly ground black pepper and toss to combine. Remove Lamb from oven and transfer to a warm plate. Cover with foil and rest for 10 minutes.
Thickly slice the Lamb and serve with the chermoula and heirloom tomato salad.