BARBECUED LAMB LEG WITH TZATZIKI AND CRUSHED PEAS

INGREDIENTS

  • 1.6kg butterflied lamb leg
  • sea salt flakes and freshly-ground black pepper
  • 1 Tbsp za-atar
  • ¼ cup extra virgin olive oil
  • 4 cups peas
  • ½ bunch parsley leaves
  • ¼ bunch mint leaves
  • 2 green shallots, finely sliced
  • 2 Lebanese cucumbers
  • 1½ cups Greek yoghurt
  • 2 cloves garlic, minced
  • finely-grated zest and juice of 1 lemon
  • 1 tsp ground sumac
  • baked baby carrots, to serve

BARBECUED LAMB LEG WITH TZATZIKI AND CRUSHED PEAS

  • Preparation time: 15 minutes
  • Cooking Time: 25 minutes
  • Serves: 6

3-STEP RECIPE

Step 1

Use a sharp knife to score the lamb leg in fi ne parallel lines, then season generously with salt and pepper. Rub with the za-atar and 1 Tbsp extra virgin olive oil. Cook on a moderate barbecue grill for 20-25 minutes, turning several times, until medium. Set aside to rest.

Step 2

Blanch the peas in a saucepan of rapidly-boiling salted water for 1 minutes, then refresh in iced water. Drain, then mix with the herbs and remaining olive oil in a food processor and purée until smooth. Season with salt, then stir in the shallots.

Step 3

Peel halve and seed the cucumber, then grate coarsely. Season with salt, stand for 2 minutes, then squeeze to remove excess moisture. Mix with the yoghurt, garlic, zest and juice. Scatter with the sumac. Serve with the peas, carrots and carved lamb.