Ingredients
Method
- 1 x 600 g leg of lamb
- Olive oil
- ½ cuo pomegranate molasses
- 1 cucumber
- Garlic bulb
- Ripe avocado
- 2 plain yoghurt
- 2 cloves garlic, crushed
- Squeeze of lemon juice
Method
Ingredients
Preheat the oven to 180°C. Rub leg of lamb with olive oil, drizzle with pomegranate molasses and season to taste.
Place on a hot grid over smouldering coals and braai, turning occasionally, for 25 to 35 minutes, or until charred on all sides and cooked to your liking.
Meanwhile cut cucumber into rough chunks and toss with thinly sliced wild garlic bulb, chunks of ripe avocado, plain yoghurt, crushed cloves garlic and a squeeze of lemon juice.
Serve slices of fragrant lamb topped with the refreshing avocado yoghurt in warm pittas or wraps.
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