Butterflied leg of lamb with pearl barley salad & tahini yoghurt sauce | Women's Weekly Food

Ingredients

• 2kg butterflied leg of lamb
• 1 tablespoon olive oil
• 2 tablespoons sumac
• 1 teaspoon ground cumin
• POMEGRANATE PEARL BARLEY
• 1 cup (200g) pearl barley
• 2 tablespoons olive oil
• 1 red onion (150g), chopped finely
• ¼ cup coarsely chopped fresh flat-leaf parsley
• ¼ cup finely chopped fresh mint
• 2 tablespoons lemon juice
• ½ cup pomegranate seeds
• TAHINI-YOGHURT SAUCE
• ½ cup (140g) Greek-style yoghurt
• 1 tablespoon tahini
• finely grated rind of 1 lemon
• 1 tablespoon extra virgin olive oil