Lamb With Chermoula, Lemon Labneh & Hasselback Beetroot - Cuisine Magazine - From New Zealand to the

Ingredients

• 1 bone-in leg of lamb
• 1 recipe Hasselback Beetroot (see recipe)
• 1 recipe Lemon Labneh (see recipe)
• fresh coriander for garnish
• CHERMOULA
• 2 shallots or 1 onion, diced
• 8 cloves garlic, peeled
• 1 cup fresh coriander leaves
• 1 cup chopped fresh parsley
• 2 tablespoons oil
• juice of 2 lemons
• 1 tablespoon ground coriander
• 1 tablespoon flaky sea salt
• 2 teaspoons ground cumin
• 2 teaspoons ground or fresh turmeric
• 1 teaspoon garam masala
• 1 teaspoon smoked paprika
• 1 teaspoon chilli powder
• HASSELBACK BEETROOT
• 6–8 beetroot, ideally in a variety of colours
• 500ml vegetable stock
• 1 tablespoon oil
• flaky sea salt, to taste
• LEMON LABNEH
• 1kg plain yoghurt
• finely grated zest and juice of 2 lemons, plus extra zest for garnish
• flaky sea salt and ground white pepper