Roast Moroccan Leg of Lamb Kebab – Pilgrims Choice

Ingredients

• 2 teaspoons coriander seeds
• 2 teaspoons caraway seeds
• Zest of 2 lemons
• 2 teaspoons smoked paprika
• 10-20 ml olive oil
• 2 garlic cloves smashed
• 50 grams dried apricots, chopped
• 50 grams sun blush raisins
• 2 kilos leg of lamb
• 2 red onions
• 2 red peppers
• 1 tin chickpeas, drained and rinsed
• 2 tablespoons lemon juice
• 2 garlic cloves
• Pinch salt
• 1 tablespoon tahini
• 5 tablespoons water
• 2 tablespoons extra virgin olive oil
• 8 flatbreads
• Handful of parsley leaves
• Handful of picked dill
• Handful of mint leaves
• 350 grams Pilgrims Choice Mature Cheddar, grated
• 50 grams za’atar to garnish