Serves: 4 – 6
You can’t really go wrong with roast lamb.
As soon as you carve it it, fingers appear to grab pieces and why not? Picking at food is never decorum though roast (or BBQ) lamb is an exception.
It is what roast lamb exists for.
This wonderfully simple dish puts the emphasis on the dressing rather than the roast lamb; no sticks of rosemary and garlic or anchovies here.
And that is just fine.
Accompany with an equally simple parsley and red onion salad and you have the basis of a wonderful dinner on the table.
If you’re lucky, lunch the next day too.
1 boned leg of lamb (around 1.5kg)
Salt and freshly cracked pepper
250gm plain yoghurt
1 heaped tbsp Dijon mustard
4 tsp sumac
½ bunch parsley, leaves torn
1 small red onion, finely sliced
- Preheat the oven to 200c.
- Season the lamb and roast for 55 minutes; set aside to rest for 10 minutes.
- Meanwhile, in a food processor, process the feta, yoghurt, mustard, juice of 1 lemon and 2 tsp sumac until smooth.
- For the salad: peel, segment and dice the remaining lemon. In a bowl, combine diced lemon, parsley, onion and remaining sumac.
- Carve the lamb and serve drizzled with the feta and mustard dressing and the salad at the side.