Middle Eastern Lamb Platter
The perfect harissa spiced lamb the whole family can enjoy
Serves
6
Prep
15 mins
Cook
25 mins
Method
- Place lamb, half the oil and spice blend in a large snap-lock bag or glass bowl, turn to coat and set aside for at least 10 minutes.
- Heat a char-grill pan or barbecue over medium-high heat and cook lamb for 4-5 minutes each side or until charred. Reduce heat to medium-low and cook for a further 12-15 minutes, turning regularly or until cooked to your liking. Remove from heat, set aside.
- Meanwhile, to make tabouli prepare burghul according to packet instructions. Drain, rinse and place in a large bowl. Add parsley, tomatoes, capsicum, cucumber, onions, lemon juice and remaining oil. Season and toss well to combine.
- Slice lamb and arrange on a platter with tabouli, baby spinach, hummus, tzatziki, pickles, radishes, pita bread, coriander and lemon wedges.
Ingredients
- 1.2kg butterflied lamb leg
- 2 tbsp olive oil
- 1/4 cup Middle Eastern Harissa spice blend
- 1/3 cup burghul (cracked wheat)
- 2 Lebanese cucumbers, deseeded, finely diced
- 4 green onions, thinly sliced
- 1 small bunch parsley, finely chopped
- 4 truss tomatoes, deseeded, finely diced
- Radishes
- Baby spinach leaves
- Pickles of choice
- 1 red capsicum, finely diced
- Juice of 1 lemon + wedges, to serve
- Coriander leaves, to serve
- Pita bread
- Hummus
- Tzatziki
