Leg of Lamb with Sumac Roasted Tomato Salad
A delicious burst of flavours combine to make this a fabulous dish for any occasion
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Ingredients
- 2 garlic cloves, chopped
- 1 small chilli, deseeded and finely chopped
- 2 sprigs rosemary
- 4 sprigs thyme
- ½ tsp fennel seeds, crushed
- Zest and juice of 1 small lemon
- 1 ½ kg boneless leg of lamb
- 6 tbsp olive oil
- Salt
- pepper
- 500g vine ripened tomatoes
- 1 ½ tbsp sumac
- Olive oil
- Sea salt
- 80g mixed salad leaves
- 80g marinated mushrooms (from the Deli), drained
- 2 roasted capsicums (from the Deli), drained
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