BBQ Moroccan Leg of Lamb with Summer Slaw
This is a Sunday roast with a modern twist, perfect for sharing family style. The lamb is full of robust flavours, while the raw ingredients in the slaw pack a serious nutritional punch.
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Cooking tools:
- Grill
- Mortar and pestle
- Grater
- Carving knife
- Tongs
- Measuring spoon
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Serving platter
- Plate
Ingredients
- 6 SuperValu Pitta Bread to serve
- 1 SuperValu Quality Irish Lamb Leg butterflied (ask your SuperValu butcher to do this for you)
- 1 tsp Chilli Powder
- 4 cloves Garlic crushed
- 1 tbsp Ground Coriander
- 1 tbsp Ground Cumin
- 1/2 Lemon juice only
- 4 Red Chilli deseeded and chopped
- 1 handfull SuperValu Fresh Mint leaves
- 1 tin SuperValu Tomato Purée (150g)
- 50 g Almonds chopped
- 1 small Beetroot grated
- 1 pinch Black Pepper
- 2 Carrots grated
- 1/2 tsp Dijon Mustard
- 1/4 head Green Cabbage finely shredded
- 1/4 Lemon juice only
- 125 ml Natural Yogurt
- 1 1/2 tsp Olive Oil
- 1 pinch Salt
- 3 sprigs SuperValu Fresh Mint finely chopped
- 1/2 SuperValu Pomegranate seeds only
- 1/4 head SuperValu Red Cabbage finely shredded
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