• 1.5 kg butterflied lamb leg
  • 1½ tsp ground cumin
  • 1½ tsp ground coriander
  • 2 cloves garlic, crushed
  • Finely grated rind of 1 lemon
  • 2 tbsp olive oil
  • Greek yoghurt, pita bread and lemon wedges, to serve
    Quick pea and quinoa tabbouleh
  • 350 g quinoa
  • 500 g frozen peas, thawed and coarsely crushed with a fork
  • 2 Lebanese cucumbers, seeded and coarsely chopped
  • 2 cups coarsely chopped mint
  • 4 spring onions, thinly sliced
  • 100 ml extra-virgin olive oil
  • 2 tbsp red wine vinegar, or to taste
  • 1 clove garlic, crushed
    Cauliflower and chickpea salad
  • 1 small cauliflower, cut into florets
  • 130 ml olive oil
  • 800 g canned chickpeas, drained and rinsed
  • ¾ preserved lemon, rinsed, flesh discarded, rind thinly sliced
  • 1 small red onion, thinly sliced
  • 2 cups coarsely chopped flat-leaf parsley
  • Juice of 1½ lemons, or to taste
  • 2 tsp sumac


Step 1

Combine spices, garlic, lemon rind and oil in a small bowl, then rub all over lamb in a large ceramic dish, cover with plastic wrap and set aside to marinate for 30 minutes.

Step 2

Meanwhile, for cauliflower salad, preheat oven to 200°C. Toss cauliflower and 50ml oil in a bowl to coat, season to taste. Spread on baking trays lined with baking paper and roast until tender and golden brown (20-25 minutes). Transfer to a bowl, add chickpeas, preserved lemon and onion, set aside to cool slightly. Just before serving, add remaining ingredients, season to taste and toss to combine.

Step 3

For pea tabbouleh, cook quinoa in a saucepan of boiling salted water until tender (12-15 minutes), drain through a fine sieve and rinse under cold running water to cool. Drain well, spread on a tray to dry out a little (15 minutes), then combine in a bowl with peas, cucumber, herbs and spring onion. Whisk olive oil, vinegar and garlic in a bowl to combine, season to taste and toss through salad just before serving.

Step 4

Preheat a barbecue or char-grill to medium-high. Barbecue lamb, fat-side down first and turning every 10 minutes or so, until cooked to your liking (30 to 35 minutes for medium-rare). Transfer to a tray, cover loosely with foil and rest for 15 minutes, then slice and serve with pea tabbouleh, cauliflower salad, yoghurt, pita and lemon wedges.


When cooking lamb for a crowd, whether it is a dinner party, backyard barbecue or a family meal, make sure you cater for around 200g of lamb per person.

This recipe would work equally well using butterflied shoulder, an easy carve lamb leg or boned and rolled lamb shortloin.