Butterflied lamb leg, cauliflower & zesty salad recipe

Ingredients

• 1.5kg butterflied lamb leg, scored
• 2 tbsp olive oil
• 1/2 bunch Rosemary
• Salt and pepper to season
• ROASTED CAULIFLOWER
• 1 head cauliflower
• 1 tsp paprika
• 1 tsp ground cumin
• ¼ cup olive oil
• ½ tsp garlic powder
• Sea salt and ground black pepper to season
• Grated parmesan and lemon wedges to serve
• TOMATO AND LEMON SALAD
• 2 medium lemons, pips removed, sliced, chargrilled
• 6 heirloom tomatoes, sliced
• ¼ bunch flat leaf parsley, leaves picked
• ¼ bunch mint, leaves picked
• 1 pomegranate, seeds only
• ½ small red onion, finely sliced
• 100g salad leaves
• 2 tbsp red wine vinegar
• TAHINI YOGURT DRESSING
• 125g plain Greek style yoghurt
• ¼ cup tahini paste
• 1 tbsp garlic, crushed
• 1 tbsp ground cumin
• 1 tbsp lemon juice