Chefs Brian Pekarcik, Annette Grecci Gray, Michael Drury Sumac spiced Aussie leg of lamb
- Prep time 20Min
- Cook time 35Min
- Technique Grill, Broil
- Meat Lamb
- Cut Leg
- Serves 6
Sumac-spiced lamb skewers are roasted and grilled, served alongside a spiced lentil and farro mix, roasted vegetables, and a creamy tahini vinaigrette.
Ingredients
Portion size: 225 g
Alternate cuts: Aussie lamb shoulder
- 1.8 kg deboned Aussie leg of lamb
- 240 g sumac spice rub
- 240 ml tahini vinaigrette
- 3 cups roasted vegetables
- 480 g spiced lentils and farro
Method
For the lamb:
- Preheat the oven to 190°C (375°F) and preheat the grill. Rub the lamb leg with the sumac spice rub.
- Roast the lamb in the oven until rare.
- Dice the lamb and skewer with roasted vegetables, then finish cooking on the grill until medium-rare.
For the lentil mixture:
- Cook the lentils and farro in separate pots.
- Once cooked, combine them together and season with the remaining spice rub.
To plate:
- Place a mound of the lentil mixture on the plate and top with two skewers of lamb.
- Add some roasted vegetables to the plate and finish with the tahini vinaigrette.
