Butterflied lamb leg with zesty garlic chermoula sauce

Serves: 6 | Prep time: 20 mins | Cooking Time: 45 mins

Ingredients:

• 5kg Farm88 butterflied lamb leg
• 2 tbsp olive oil
• 2 tbsp sumac seasoning (or replace with lemon pepper seasoning)
• Salt to season

Chermoula Sauce:

• 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
• ⅔ cup finely chopped coriander
• 2 tbsp finely chopped flat leaf parsley

Method:

1. Pre-heat oven to 200°C. Combine oil and sumac a bowl, coat lamb with this mixture. Season with a little salt.
2. 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.
3. 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.
4. After 45 minutes, remove lamb from oven. Cover loosely with foil and rest for 20 minutes before carving to serve.
5. Thickly slice the lamb, serve with the chermoula and a tomato salad.

Tips:

1. Take the roast out of the fridge 15 minutes before cooking to ensure even cooking.
2. To ensure your lamb is extra tasty, marinate it in the oil and rub sumac mixture for up to 2 hours.
3. If possible, use a meat thermometer to check when lamb is done. This recipe could also be cooked in a preheated moderate barbeque oven.
4. Leave lamb to rest once it comes out of the oven to allow juices to redistribute throughout the roast.
5. You can use leftovers in a salad, wrap or sandwich for lunch.

Recipe and video kindly provided by Australian Beef & Lamb (MLA)