Roasted Leg of Lamb with Sumac and Red Onion Salad » Dish Magazine
Succulent slices of roast lamb, served with the rich meat juices, are brought alive by the sour lemony flavour of sumac, crunchy pine nuts and sweet chewy cranberries.
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Ingredients
- 2 kilograms leg of lamb
- 2 tablespoons olive oil
- 3 cloves garlic, crushed
- finely grated zest 1 lemon
- 1 teaspoon ground cumin
- 2 teaspoons dried oregano
- 1 teaspoon freshly ground pepper To cook
- sea salt
- 2 onions, sliced
- 1 cup white wine or water Sumac and red onion salad
- 1 red onion, thinly sliced
- ½ teaspoon sea salt
- 2 teaspoons lemon juice
- 1 tablespoon lemon juice, extra
- 1 teaspoon sumac
- 1 clove garlic, crushed
- freshly ground pepper
- small handful mint and flat-leaf parsley
- ¼ cup dried cranberries
- 2 tablespoons pine nuts, toasted
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