Butterflied lamb leg, cauliflower & zesty salad

• 1.5kg Farm88 butterflied lamb leg
• 2 tbsp olive oil
• ½ bunch Rosemary
• Salt and pepper to season

Roasted Cauliflower

• 1 head cauliflower
• 1 tsp paprika
• 1 tsp ground cumin
• ¼ cup olive oil
• ½ tsp garlic powder
• Sea salt and ground black pepper to season
• Grated parmesan and lemon wedges to serve

Tomato and Lemon salad

• 2 medium lemons, pips removed, sliced, chargrilled
• 6 heirloom tomatoes, sliced
• ¼ bunch flat leaf parsley, leaves picked
• ¼ bunch mint, leaves picked
• 1 pomegranate, seeds only
• ½ small red onion, finely sliced
• 100g salad leaves
• 2 tbsp olive oil
• 2 tbsp red wine vinegar
• Salt and Pepper to season

Tahini Yoghurt Dressing:

• 125g plain Greek style yoghurt
• ¼ cup tahini paste
• 1 tbsp garlic, crushed
• 1 tbsp ground cumin
• 1 tbsp lemon juice