Spice up your life with this exotic barbecued roast.
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.
Cook on a moderate barbecue grill for 20-25 minutes, turning several times, until medium. Set aside to rest.
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.
Peel, halve and seed the cucumber, then grate coarsely. Season with salt, stand for 2 minutes, then squeeze to remove excess moisture.
Mix with the yoghurt, garlic, zest and juice. Scatter with the sumac.
Serve with the peas, carrots and carved lamb.
Exclusive recipe from Mitsubishi Electric ambassador, Ed Halmagyi.
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