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Roast lamb with crisp onion and tahini

45 minutes

Roast lamb with crisp onion and tahini

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 35 minutes

Cooking Time 45 minutes

Ingredients

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

Method

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.

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Roast lamb with crisp onion and tahini

Roast lamb with crisp onion and tahini

Ingredients

Method