Butterflied Lamb with Coriander Chermoula and Heirloom Tomato Salad

Ingredients:

1 x 2kg butterflied Lamb leg / shoulder

1 tablespoon olive oil

2 tablespoons sumac

Chermoula:

6 tablespoons finely chopped coriander

2 tablespoons finely chopped parsley

2 garlic cloves, crushed

2 tablespoons lemon juice

1 teaspoon ground cumin

¼ teaspoon paprika

¼ teaspoon chilli flakes

¼ teaspoon ground cinnamon

¼ teaspoon sea-salt

¼ cup extra virgin olive oil

2 punnets heirloom tomatoes, halved

20 basil leaves

1 tablespoon red wine vinegar

3 tablespoons extra virgin olive oil

Method:

Preheat oven to 200ºC. Brush the olive oil over the skin and flesh of the Lamb and rub sumac into the oil. Season with a little sea-salt.

Heat BBQ until very hot. Sear the Lamb on both sides then transfer to a roasting dish. Roast for 40-45 minutes.

To make the chermoula, place all 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 Lamb from oven and transfer to a warm plate. Cover with foil and rest for 10 minutes.

Thickly slice the Lamb and serve with the chermoula and heirloom tomato salad.