Ingredients
-
8 Garliccloves, crushed
-
3 tbsp Za'atar
-
2 tbsp Fresh Parsleychopped
-
1/2 tsp Ground Black Pepper
-
1 tbsp Saltcoarse
-
3 tbsp Olive Oil
-
1.5-2 kg Boneless leg of lambtrimmed of fat and deboned
-
1 Lemon
Directions
We are big fans of za’atar in this family. We were looking for a new recipe for the Bahrain GP and this one leapt out at us. We served it with tabbouleh, grilled aubergines and flatbreads. Thank you to Lina from the Lebanese plate for the recipe.
Steps
|
1
Done
|
Preheat oven to 220ºC |
|
2
Done
|
Add garlic, zataar, chopped parsley, salt, pepper and olive oil in a bowl stir to combine. |
|
3
Done
|
Place lamb in a roasting dish and slits all over lamb using a sharp knife. Rub zataar marinade into slits and all over lamb. Marinate lamb at room temperature for 1 hour. |
|
4
Done
|
Roast the lamb in preheated oven for about 30 minutes for medium-rare. |
|
5
Done
|
Transfer lamb to a cutting board. Squeeze the juice of ½ a lemon over lamb and let stand, loosely covered with foil for 15 minutes. |
|
6
Done
|
Cut lamb into slices and serve. |
