CHARGRILLED ROAST LAMB WITH SPICED PINE NUT STUFFING

SERVES 6

1 tbsp extra virgin olive oil

1 onion, finely chopped

2 cloves garlic, crushed

2 tsp ground coriander

1 tsp ground cumin

1 tbsp sherry vinegar

40g dried currants

¼ tsp dried chilli flakes

40g curly parsley leaves, finely chopped

5g oregano leaves, finely chopped

40g pine nuts, toasted and chopped sea salt and cracked black pepper 1.2kg boneless lamb shoulder 6 small pitta breads, chargrilled, to serve heirloom tomato tabbouleh (see recipe on page 35), to serve

PARSLEY HUMMUS ★ Heat the oil in a medium nonstick frying pan over high heat. Add the onion, garlic, coriander and cumin and cook, stirring, for 4 minutes or until the onion is soft. Add the vinegar and currants then cook for a further 2 minutes. Transfer to a large bowl and set aside to cool slightly. Add the chilli, parsley, oregano, pine nuts, salt and pepper and mix well to combine. Using a meat mallet, pound the lamb to 3cm thick. Spread the stuffing over the lamb, roll to enclose and tie with kitchen string.

★ Preheat a barbecue or chargrill pan over high heat. Add the lamb, reduce heat to medium and cook, covered (see tip), for 15 minutes. Turn and cook for 15 minutes more or until cooked to your liking. Remove from the heat, cover loosely with tinfoil and set aside to rest for 5 minutes.

★ To make the parsley hummus, place the hummus, yogurt, parsley, salt and pepper in a small food processor and process until smooth. Transfer to a shallow bowl, drizzle with oil and sprinkle with pepper.

★ Slice the lamb and serve with the parsley hummus, pitta and heirloom tomato tabbouleh.

TIP If using a barbecue, lower the lid. If using a pan, cover the lamb with a metal bowl. You could also chargrill the lamb for 5 minutes each side, then roast in an oven at 180C/gas 4 for 20 minutes.

260g shop-bought hummus 70g natural Greek-style (thick) yogurt 20g curly parsley leaves, chopped sea salt and cracked black pepper extra virgin olive oil, for drizzling