There's nothing to love more in Spring than lamb. Get the season sizzling with this delicious recipe!


  • 1 x 2kg butterflied lamb leg or shoulder

  • 1 tablespoon olive oil

  • 2 tablespoons sumac

  • Chermoula

  • 6 tablespoons finely chopped coriander

  • 2 tablespoons finely chopped parsley

  • 2 cloves garlic, crushed

  • 2 tablespoons lemon juice

  • 1 teaspoon ground cumin

  • ¼ teaspoon paprika

  • ¼ teaspoon paprika

  • ¼ teaspoon chilli flakes

  • ¼ teaspoon ground cinnamon

  • ¼ teaspoon sea salt

  • ¼ cup extra virgin olive oil

  • Salad

  • 2 punnets heirloom tomatoes, halved

  • 20 basil leaves

  • 1 tablespoon red wine vinegar

  • 3 tablespoon extra virgin olive oil


  • 1.

    Preheat the oven to 200°C. Brush the olive oil over the lamb before rubbing the sumac into the oil. Season the lamb with a little sea salt

  • 2.

    Heat a large frying pan over a high heat until it is very hot. Sear the lamb on both sides then transfer to a roasting dish. Roast the lamb for 40-45 minutes

  • 3.

    To make the chermoula, place all the ingredients except the olive oil into a food processor and pulse. With the motor running, drizzle in the oil to form a thick paste

  • 4.

    Combine the tomatoes with the basil, vinegar and olive oil. Season with sea salt and freshly ground black pepper and toss to combine

  • 5.

    Remove the lamb from the oven and transfer to a warm plate. Cover the lamb with foil and rest for 10 minutes. Thickly slice the lamb and serve with the chermoula and heirloom tomato salad

Nutritional information

Nutritional analysis per serving (8 servings)

  • Energy 733kj
  • Fat Total 63g
  • Saturated Fat 16g
  • Protein 37g
  • Carbohydrate 5g
  • Sugar 1g
  • Sodium 352mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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