Spiced Lamb Leg with Pea & Chickpea Salad recipe | Australian Lamb - Recipes, Cooking Tips and More

Ingredients

• 1.5kg butterflied lamb leg
• 1 ½ tsp ground cumin
• 1 ½ tsp ground coriander
• Finely grated ring of 1 lemon
• 2 tbsp olive oil
• Greek yoghurt, pita bread and lemon wedges, to serve
• 1 small cauliflower, cut into florets
• 130ml olive oil
• 800g canned chickpeas, drained and rinsed
• ¾ preserved lemon, rinsed, flesh discarded, rind thinly sliced
• 2 cups coarsely chopped flat-leaf parsley
• Juice of 1 ½ lemons, or to taste
• 2tsp sumac
• 350g quinoa
• 500g frozen peas, thawed and coarsely crushed with a fork
• 2 Lebanese cucumbers, seeded and coarsely chopped
• 2 cups coarsely chopped mint
• 4 spring onions, thinly sliced
• 100ml extra – virgin olive oil
• 2 tbsp red wine vinegar, or to taste
• 1 garlic clove, crushed