Ingredients

Method

• 6 anchovy fillets, chopped (preserved in oil)
• 4 cloves garlic, finely chopped
• 1 lemon, zested (finely grated) and juiced
• 45-60 ml extra virgin olive oil
• 1-2 sprigs rosemary, stalks discarded, finely chopped
• salt and pepper
• 1,5 kg boneless leg of lamb, butterflied
• hummus, for serving
• pesto, for serving
For the Za’atar pitas:
• Za’atar spice, for sprinkling
• pitas, for serving

Method

Ingredients

 

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1. Place the meat in a non-reactive dish (stainless steel or ceramic). In the bowl of a mortar with pestle, add the anchovies, garlic, lemon zest & juice, olive oil, rosemary and some salt & pepper.

2. Grind to a runny paste, then rub it all over the butterflied leg. Cover with a lid or with wrap, and leave to marinate for at least an hour in a cool place, or for a few hours (or overnight) in the fridge.

3. Get your Weber ready for grilling (direct heat), then grill the leg on both sides for about 3 minutes a side, until charred and brown. Rearrange the coals for indirect cooking (place the coals on the sides), then arrange the meat in the middle and cover with the lid, keeping the vents open.

4. Cook for about 1hour 10 minutes until an inserted meat thermometer reaches 165 C. Remove from the heat into a roaster, cover with foil and leave to rest for at least 10-15 minutes before carving.

5. For the Za’atar pitas: brush store-bought pitas with olive oil, then sprinkle with Za’atar spice and bake in the oven at 180 C for about 8 minutes. Serve immediately.

6. Serve warm in thin slices, shawarma-style, with freshly warmed Za’atar pitas, hummus, fresh rocket leaves, and a drizzle of red pepper pesto.

Cook's note: The lamb is best cooked in a Weber, but can also be braaied over medium coals or roasted in the oven.

Find more lamb recipes here. 

Learn more about cooking with lamb on the Lamb and Mutton SA website: cookingwithlamb.com

Photograph: Tasha Seccombe