Ingredients

Method

• 2 T baharat
• 2 T olive oil
• Sea salt and freshly ground black pepper, to taste
• 1 kg leg of lamb, butterflied
• Crisp salad leaves, for serving
• Wraps, warmed, for serving
For the hummus, blend:
• 1 x 400 g chickpeas can, rinsed and drained
• 3 T tahini
• 3 T olive oil
• 3 T lemon juice
• 2 garlic cloves, crushed
• Sea salt and freshly ground black pepper, to taste

Method

Ingredients

Preheat the oven to 190°C.

Mix the baharat with the olive oil and spread over the seasoned lamb. Roast for 30 minutes or until nicely browned and still rosy inside. Turn off the heat and leave to rest with the oven door ajar.

Thinly spread the hummus onto large plates. Top with thinly sliced lamb and spoon over the pan juices. Serve with the salad leaves and wraps.

Cook’s note: Baharat is an Arabic spice blend that contains cardamom, cassia, coriander and cloves, among other spices.