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Butterflied Lamb with Coriander Chermoula and Heirloom Tomato Salad

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

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