- 1.5kg leg of lamb
- 6 garlic, cloves
- 3 rosemary, sprigs
- sea salt and freshly ground black pepper, to taste
- 2 x 400 g cans cherry tomatoes
- 2 cups chicken or vegetable stock
- 200 g black olives, pitted
- ½ T sumac, for serving
- ½ garlic, clove
- Salt, to taste
- 1 cup thick Greek yoghurt
- 1 lemon, juiced
- 8 baby brinjals, halved
- 2 T olive oil
- 12 tortilla wraps
- For the spice rub, mix:
- 2 green chilli, finely chopped
- 4 garlic, cloves, grated
- 4 T olive oil
- 2 T ground cumin
- 2 T ground coriander
- 2 T caraway seeds
- 1 T paprika
- 1 T turmeric
Make 6 small, evenly spaced incisions in the lamb with the tip of a sharp knife and stuff each with a garlic clove and rosemary. Rub the lamb with olive oil and season. Sear for 2 minutes on each side and set aside.
Massage the rub all over the lamb. Set aside for an hour or overnight. Preheat the oven to 160°C. Place the lamb in an ovenproof dish, add the tomatoes and stock, season, cover and cook for 2 hours or until tender.
Add the olives in the last 30 minutes of cooking time.
Remove from the oven and allow to rest for 20–30 minutes. Fold the sumac, garlic and salt into the yoghurt.
Toss the brinjals in olive oil and salt, grill for 3 minutes a side and drizzle with lemon juice.
Toast the wraps for 30 seconds until charred. Serve the lamb with the wraps, yoghurt and brinjals.