The twist on the classic lamb roast is perfect for the next time you have the family around the table.
PREPARATION TIME: 20 minutes
Cook Time: 75 minutes
Ingredients / serves 4
1½ kg lamb leg
3 tbsp olive oil
2½ tbsp sumac
1 round Lebanese bread, separated into two pieces
1 large tomato, cubed
1 Lebanese cucumber, cubed
½ red capsicum, diced
½ red onion, thinly sliced
½ cup mint leaves
1 cup flat leaf parsley, roughly chopped
1 tbsp lemon juice
1. Preheat the panggangan to 180°C. Place the lamb in a roasting dish and rub evenly with 2 tbsp olive oil and 2 tbsp sumac.
2. Roast lamb for 60 minutes for rare, 75 minutes for medium or 90 minutes for well done. For ease and accuracy use a meat thermometer. Grill, toast or bake the bread until lightly browned and crispy. Break into shards with your hands. Set aside.
3. Remove the lamb, cover loosely and rest for 15 minutes before carving. While lamb is resting place the tomato, cucumber, capsicum, onion, and herbs into a bowl and add the lemon juice and remaining olive oil. Season with salt and pepper and stir to combine. Transfer to a salad bowl and top with the bread shards and remaining sumac.
4. Slice the lamb against the grain into and serve with fattoush salad.