Healthy Eating

We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller and receive a free salt and pepper set - offer ends 26 March, 2017

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

The benefits of live yoghurt
23.03.2017

Step away from the “dessert yoghurt", writes Will Studd. The real unadulterated thing is much more rewarding.

All-Star Yum Cha
22.03.2017

What happens the morning after the World’s 50 Best Restaurants awards? We treat the chefs to a world-beating yum cha session, as Dani Valent discovers.

Honey Fingers, Melbourne's inner-city beekeepers
22.03.2017

Single-source honey putting community and sustainability next to sweetness.

Vermouth is having a moment
21.03.2017

More and more adventurous local winemakers are embracing Vermouth's botanicals, writes Max Allen.

Exploring Indonesia's Komodo National Park
21.03.2017

Indonesia's Komodo National Park is home to staggering scenery and biodiversity. Michael Harden sets sail in a handcrafted yacht to explore its remote islands in pared-back luxury.

The new cruises on the horizon in 2017
21.03.2017

Cue the Champagne.

Seven recipes that shaped 1980s fine dining
21.03.2017

Australia saw some bold moves in the ’80s, and we’re not just talking hairstyles. Greater cultural references started peppering the menus of our restaurants, and home-grown ingredients won a new appreciation. The dining scene was coming of age and a new band of pioneers led the charge.

Where Melbourne's finest will take the World's Best Chefs
20.03.2017

Leading chefs descend on Melbourne in April for The World’s 50 Best Restaurants. We asked local hospitality folk who they’d abduct for the day and where they’d take them to show off their city. There may be coffee, there may be culture, but in the end it’s cocktails.

Shawarma-spiced roast lamb leg with beetroot sauce


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.

You'll need

6 garlic cloves, peeled 4 preserved lemon quarters, rinsed, flesh discarded, rind coarsely chopped 2 tbsp baharat (see note) 1 tbsp Aleppo pepper (see note) 1 tbsp sumac 70 ml olive oil 1 lamb leg (about 1.7kg), bone in Warmed flatbread, to serve   Beetroot yoghurt sauce 2 beetroot, stalks trimmed 200 gm Greek-style yoghurt 2 tbsp extra-virgin olive oil 1½ tbsp hulled tahini Juice of 1 lemon, or to taste 2 garlic cloves 1 tsp Aleppo pepper (see note) 2½ tbsp olive oil   Parsley and onion salad 100 ml red wine vinegar 1 tsp caster sugar 1 Spanish onion, thinly sliced 1 cup torn mint 1 cup torn flat-leaf parsley 1 cup torn coriander 2 tbsp extra-virgin olive oil Juice of ½ lemon

Method

  • 01
  • 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.
  • 02
  • 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).
  • 03
  • 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.
  • 04
  • 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.

At A Glance

  • Serves 4 - 6 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 4 - 6 people

Additional Notes

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.

Drink Suggestion

Juicy gamay.

Featured in

Aug 2016

You might also like...

Garlic recipes

recipes

Roast chicken and potatoes with baguette, artichokes, sage and lemon

New ways to roast chicken

recipes

Roast chicken with bread sauce

Christmas in July recipes

recipes

Mini lamb roast with cracked wheat, carrots and green tahini sauce

Turkey recipes for Thanksgiving

recipes

Roast lamb neck with kale, feta and dill

Roast rolled lamb loin with anchovies and rosemary

recipes

Mini lamb roast with baby carrots, kipflers and carrot-top pesto

Roast spatchcock with choganjang and sesame cucumbers

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×