SESAME AND YOGHURT CRUSTED LAMB
LOWERCARB OPTION Instead of serving in pita bread, serve in Simson’s Pantry Low Carb Super Grains Wrap (1 wrap per serve)
PREP 15 MINS + OVERNIGHT MARINATING COOK 35 MINS SERVES 8 AS A MAIN
1.5kg boneless, butterflied leg of
lamb, trimmed of excess fat 300g low-fat natural yoghurt 4 cloves garlic, crushed
3 Tbsp tahini
1 Tbsp olive oil
2 lemons, 1 zested, both juiced 2 tsp dried oregano
Freshly ground black pepper 4 Tbsp sesame seeds
2 tsp pomegranate molasses
8 pita breads or gluten-free wraps,
warmed
1 Lebanese cucumber, thinly
sliced
½ small red cabbage, thinly sliced Harissa paste, to serve (optional)
1 Use a sharp knife to cut slashes into the thickest parts of the underside of the lamb. Mix half of yoghurt with the garlic, 1 tablespoon of the tahini, olive oil, ½ the lemon juice and the oregano in a bowl. Season with pepper. Put the lamb in a shallow dish and pour over the marinade. Turn to coat the lamb in the marinade. Cover and put in the fridge overnight to marinate.
2 Remove the lamb from the fridge an hour before cooking to allow it to come to room temperature. Preheat oven to 180°C (fan-forced).
3 Wipe any excess marinade from the lamb and season with pepper. Sprinkle the lamb with the sesame seeds, then sit it on a wire rack over a roasting tin. Roast for 15 minutes, then lower the oven temperature to 160°C (fan-forced). Cook for a further 15-20 minutes for medium or until cooked to your liking. Cover the lamb with foil and set aside to rest for 15 minutes.
4 Combine the remaining yoghurt, remaining tahini, remaining lemon juice, lemon zest and pomegranate molasses in a bowl. Season with pepper.
5 Thinly carve the lamb and pile into the pita with the cucumber, red cabbage, plenty of tahini yoghurt sauce and a little harissa for heat, if using.
Nutrition info
PER SERVE 2550kJ, protein 58g, total fat 23g (sat. fat 6g), carbs
38g, fibre 6g, sodium 493mg
• Carb exchanges 2½ • GI estimate medium • Gluten-free option
PER SERVE 2260kJ, protein 57g, total fat 25g (sat. fat 7g), carbs 14g, fibre 12g, sodium 303mg • Carb exchanges 1 • GI estimate low • Lower carb