Chefs Brian Pekarcik, Annette Grecci Gray, Michael Drury Sumac spiced Aussie leg of lamb

  • Prep time 0Min
  • Cook time 0Min
  • Technique Grill, Broil
  • Meat Lamb
  • Cut Leg
  • Serves 6

Sumac spiced Aussie leg of lamb


 Portion size: 8 oz
Alternate cuts: Aussie lamb shoulder

4 pounds deboned Aussie leg of lamb
1 cup sumac spice rub
1 cups tahini vinaigrette
3 cup roasted vegetables
2 cups spiced lentils and farro


For the lamb: Pre-heat oven to 375 F and pre-heat grill. Rub the lamb leg with spice blend. Roast until rare. Dice and skewer with vegetables and finish on grill until medium-rare.

For the lentils mixture: Cook lentils and farro in separate pots, once cooked combine together and season with remaining spice rub.

To plate: Place a pillow 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 vinaigrette.