Spice up your life with this exotic barbecued roast. 


  • 1.6kg butterflied lamb leg

  • Sea salt flakes and freshly-ground black pepper

  • 1 tbsp za-atar

  • 1/4 cup extra virgin olive oil

  • 4 cups peas

  • 1/2 bunch parsley leaves

  • 1/4 bunch mint leaves

  • 2 green shallots, finely sliced

  • 2 Lebanese cucumbers

  • 1 1/2 cups Greek yoghurt

  • 2 cloves garlic, minced

  • Finely-grated zest and juice of 1 lemon

  • 1 tsp ground sumac

  • Baked baby carrots, to serve


  • 1.

    Use a sharp knife to score the lamb leg in fine parallel lines, then season generously with salt and pepper. Rub with the za-atar and 1 tbsp extra virgin olive oil.

  • 2.

    Cook on a moderate barbecue grill for 20-25 minutes, turning several times, until medium. Set aside to rest.

  • 3.

    Blanch the peas in a saucepan of rapidly-boiling salted water for 1 minute, then refresh in iced water. Drain, then mix with the herbs and remaining olive oil in a food processor and purée until smooth. Season with salt, then stir in the shallots.

  • 4.

    Peel, halve and seed the cucumber, then grate coarsely. Season with salt, stand for 2 minutes, then squeeze to remove excess moisture.

  • 5.

    Mix with the yoghurt, garlic, zest and juice. Scatter with the sumac.

  • 6.

    Serve with the peas, carrots and carved lamb.


Exclusive recipe from Mitsubishi Electric ambassador, Ed Halmagyi.

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