Butterflied leg of lamb with pearl barley salad & tahini yoghurt sauce
This butterflied leg of lamb cooks in just 35 minutes on the barbecue. Serve with a pearl barley salad & tahini yoghurt sauce
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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
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