- 1.2 kg free-range leg of lamb, deboned
- 1/3 kg olive oil
- 3 t sumac
- Sea salt and freshly ground black pepper
- 1 cup sesame seeds
- Juice of 1 lemon
- 2 small onions, thinly sliced
- 3 T flour
- 1 cup canola oil
- 1 cup thick Greek yoghurt
- ½ cup chopped fresh mint
- ¼ cup chopped fresh parsley
- Pittas, warmed, for serving
Preheat the oven to 180°C.
Unroll the leg of lamb onto your work surface. Rub it with 2 to 3 T olive oil and 2 t sumac* and season lightly.
Transfer to a baking tray and roast for 45 minutes, or until tender but still slightly pink. Remove from the oven and allow to rest for a few minutes.
To make the tahini:
Toast the sesame seeds in a pan over a medium to high heat until golden and warmed through.
Place the hot seeds in a blender and blend, adding a little olive oil as you go, to form a paste. Add a squeeze of lemon juice and season with salt, to taste.
Lightly dust the onions slivers in the flour and fry, in batches, in a saucepan of hot canola oil until crisp and golden – about 20 seconds a batch.
Remove using a slotted spoon and drain on kitchen paper.
Fold the remaining sumac into the Greek yoghurt. Mix the chopped mint and parsley with the remaining lemon juice and a little olive oil and drizzle over the cooked lamb.
Serve the lamb sliced and topped with a generous dollop of yoghurt and a scattering of fresh herbs and crisp onions. Pass around the tahini and warm pittas.
*Cook's note: Sumac is a Middle-eastern herb (read more about it here) and available from Asian and Middle-Eastern delis as well as Thrupps. If you cannot find it, simply use lemon zest.