Recipe: Za’atar Spiced Lamb Leg with Hasselback Courgettes

Ingredients

• 1 lamb leg, weighing approx. 1.5kg, butterflied
• 2 tbsp za’atar
• 1 lemon, juiced and zested
• 1 tbsp olive oil
• 4 courgettes
• 3 tsp harissa
• 4 tsp olive oil
• Lemon juice, to taste
• 2 tins (800g) of butter beans, drained
• 2 garlic cloves, roughly chopped
• 2 tbsp tahini
• 200ml of water
• 1 lemon, juiced
• 3 tbsp chopped hazelnuts
• 1 tbsp sesame seeds
• ¼ tsp cumin seeds
• ¼ tsp coriander seeds
• ½ bunch of fresh coriander, chopped
• Extra virgin olive oil, for drizzling
• Flatbreads