Roast lamb with Middle Eastern tapas

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

Ingredients

For the lamb:
1 x 950 g Woolworths Easy to Cook deboned leg of lamb
2 T olive oil
sea salt and freshly ground black pepper, to taste
12 baby onions, halved
3 rosemary sprigs
1 garlic head, halved
150 g butter
For the tabbouleh:
100 g bulgur wheat
10 g mint, chopped
10 g parsley, chopped
1 x 90 g sachet Woolworths pink pickled onions
1/3 cup olive oil
1 lemon, juiced
sea salt and freshly ground black pepper, to taste
1 x 150 g tub Woolworths tzatziki, for serving
1 x 180 g tub Woolworths hummus, for serving
2 garlic cloves, sliced
1 x 400 g can chickpeas, drained and rinsed
1 t smoked Spanish paprika
1 T olive oil, plus extra for drizzling
2 brinjals
sea salt and freshly ground black pepper, to taste
lemon juice, for drizzling
6 Woolworths pita breads, chargrilled, for serving
1 x 100 g tub Woolworths chargrilled marinated deli artichokes
2 mini cucumbers, finely grated, to garnish
pomegranate rubies, for serving

Cooking Instructions

1. Preheat the oven to 200°C. Unroll the lamb and make a few more incisions if you need to open up the thicker side of the leg to butterfly it further for even cooking. Rub with olive oil, season and arrange in
a roasting pan with the onions, rosemary and garlic. Dot with the butter. Roast for 30 minutes, basting regularly until cooked but still rare. Remove from the oven and set aside to rest for at least 30 minutes.
2. To make the tabbouleh, place the bulgur wheat in a saucepan, cover with water and bring to the boil. Cook for 10 minutes, or until tender. Drain off any excess water and spread onto a tray to cool. Toss with the remaining ingredients, dress with lemon juice and olive oil and season to taste.
3. Decant the dips and fry the garlic, chickpeas and paprika in the olive oil for a few minutes.
4. Chargrill the brinjals over an open flame of a braai or gas stove, or place under a very hot grill until blistered. Tear open, drizzle with olive oil, lemon juice, and season. Serve the lamb with the tabbouleh, dips, brinjals, artichokes and pita breads. Garnish with the grated cucumber and pomegranate rubies.

Find more lamb recipes here.