There's nothing to love more in Spring than lamb. Get the season sizzling with this delicious recipe!
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
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
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
Combine the tomatoes with the basil, vinegar and olive oil. Season with sea salt and freshly ground black pepper and toss to combine
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 analysis per serving (8 servings)
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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