Ingredients
- boneless, butterflied leg of lamb 1.5kg
- full-fat natural yogurt 300g
- garlic 4 cloves, crushed
- tahini 65g
- olive oil 50ml
- lemons 2, 1 zested, both juiced
- dried oregano 2 tsp
- sesame seeds 4 tbsp
- pomegranate molasses 2 tsp
- flatbreads 6, warmed
- cucumber ½, thinly sliced
- red cabbage ¼, thinly sliced
- harissa to serve
Method
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Step 1
Cut slashes into the thickest parts of the underside of the lamb. Mix 150g of yogurt with the garlic, 25g of tahini, olive oil, 1/2 the lemon juice and oregano, and season with pepper. Put the lamb in a dish, pour over the marinade and chill in the fridge overnight.
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Step 2
Take the lamb out of the fridge an hour before cooking and leave at room temperature. Heat the oven to 220C/fan 200C/gas 7.
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Step 3
Wipe off any excess marinade from the lamb and season with salt. Sprinkle the lamb with the sesame seeds, then sit it on a rack over a roasting tin. Roast for 15 minutes, then lower the oven to 180C/fan 160C/gas 4 and cook for another 15-20 minutes (if you have a meat thermometer it should reach 60C for medium). Cover with foil and rest for 15 minutes.
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Step 4
Mix the remaining 150g of yogurt with the remaining 40g tahini, the rest of the lemon juice, the zest and pomegranate molasses, and season.
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Step 5
Thinly carve the lamb and pile into flatbreads with the cucumber, red cabbage, plenty of tahini yogurt sauce and a little harissa for heat.
Nutritional Information
- Kcals 791
- Fat 41.5g
- Saturates 12.7g
- Carbs 44.9g
- Sugars 7.2g
- Fibre 6.5g
- Protein 56g
- Salt 0.8g
