This is a true roll-up-your-sleeves dish. Carve off some lamb
and wrap it in flatbread with plenty of beetroot sauce and parsley
salad - it's all about getting stuck in. A simple side of braised
lentils would round this off nicely.
6 garlic cloves, peeled 4 preserved lemon quarters, rinsed, flesh discarded, rind coarsely chopped2 tbsp baharat (see note)1 tbsp Aleppo pepper (see note)1 tbsp sumac70 ml olive oil1lamb leg (about 1.7kg), bone inWarmed flatbread, to serveBeetroot yoghurt sauce2 beetroot, stalks trimmed200 gm Greek-style yoghurt2 tbsp extra-virgin olive oil1½ tbsp hulled tahiniJuice of 1 lemon, or to taste2 garlic cloves1 tsp Aleppo pepper (see note)2½ tbspolive oilParsley and onion salad 100 ml red wine vinegar1 tsp caster sugar1Spanish onion, thinly sliced 1 cuptorn mint1 cuptorn flat-leaf parsley1 cup torn coriander2 tbsp extra-virgin olive oilJuice of ½ lemon
For beetroot-yoghurt sauce, preheat oven to 200C. Wrap each beetroot in foil and roast until a knife inserts without resistance (40-45 minutes). Cool, then peel beetroot and coarsely chop. Process in a food processor with remaining ingredients until very smooth, season to taste and refrigerate until required.
Pound garlic and 2 tsp sea salt with a mortar and pestle to a paste, add preserved lemon rind, baharat, Aleppo pepper and sumac and pound to a paste (you can also do this in a small food processor). Stir in oil and season to taste. Slash lamb leg at 3cm-4cm intervals, rub spice paste all over and into incisions, cover with plastic wrap and marinate at room temperature for 1-1½ hours or overnight in the refrigerator (bring lamb to room temperature before cooking).
Preheat oven to 180C. Place lamb in a roasting pan and roast, basting occasionally with pan juices, until cooked to your liking (1 hour 45 minutes to 1 hour 55 minutes for medium-rare, and internal temperature reaches 54C-58C on a meat thermometer). Cover with foil and set aside to rest for 30 minutes.
For parsley and onion salad, bring vinegar and sugar to the boil in a small saucepan, add onion, remove from heat and set aside for 30 minutes to pickle. Drain, reserving a little liquid. Just before serving, add herbs, drizzle with oil, lemon juice and a little pickling liquid, season to taste and toss to combine. Serve salad with roast lamb, beetroot sauce and warmed flatbread.
Baharat, meaning seeds and flowers, is a Middle Eastern spice blend. It’s available from herbies.com.au or Middle Eastern delicatessens. Aleppo pepper is a hot dried Turkish chilli, available from Turkish grocers. If it’s unavailable, substitute roasted chilli flakes.