BBQ lamb leg & roasted Middle Eastern veggies
Serves 4
Ingredients
600g butterflied leg of lamb
Handful Pickled red onion
Tzatziki
1 cup Greek yoghurt
1 garlic clove – minced.
Big handful of fresh mint
¼ cucumber – grated
Drizzle of Extra virgin OO
1 medium golden kumara
1 eggplant
½ medium cauliflower
Za'atar
Baharat
Cumin seeds
Squeeze of lemon juice
½ punnet cherry tomatoes
Handful of parsley
Handful of spinach – sliced
Drizzle of EVOO
Instructions
Heat the BBQ & then the oven to 200 degrees fan bake. Chop the vegetables and put them on two baking trays, with the cauliflower, sprinkle some cumin seeds over it and a healthy sprinkle of Baharat, season and drizzle with oil.
With the eggplant and kumara, sprinkle with cumin seeds and a good sprinkle of Za’atar spice, squeeze some lemon juice over the eggplant, then drizzle oil over the lots season and bake everything for about 30 mins.
Whilst this is cooking, make the tzatziki and set it aside.
Now BBQ the lamb, I cooked mine for about 15 minutes and then cover it and let it rest for 10.
Whilst the lamb is resting, slice the cherry tomatoes, drizzle with oil & stir in the parsley.
At this point the veggies should be cooked, plate them up and mix through the spinach and top with the tomatoes. Slice the lamb and serve it over the tzatziki, top with some pickled onions and parsley.
