• Serves: 6

Ingredients

  • Marinade for lamb
  • 10g toasted cumin seeds
  • 10g toasted caraway seeds
  • 2g ground cardamom
  • 50g parsley
  • 50g coriander
  • 50g jalapenos
  • Blitz together until it becomes a smooth paste
  • 1 leg of lamb boned - Marinade your lamb the day before
  • Yoghurt flatbread
  • 250g yoghurt
  • 250g self raising flour
  • 50g honey
  • 2g salt
  • Mix flour, yoghurt and salt together until the mix just starts to forms a dough and leave until needs
  • Sweet potato
  • 4 sweet potatoes cut in half
  • 50g sour cream
  • Salt
  • Wholemeal Cous cous salad
  • 150g wholemeal cous cous
  • 150g cucumber peeled and deseeded and diced
  • 10g chopped coriander
  • 10g chopped chive
  • 150g peas
  • 150g shelled broad beans
  • 1 chilli deseeded and chopped
  • 150g cherry tomatoes cut into 4s
  • 50g olive oil
  • 100g sliced pickled onions (save to put over the top of the salad)

Method

  • Heat the barbecue to a medium heat and place the lamb in the centre, place the potatoes skin side down around the edge of the bbq and close the lid. After the 30 minutes turn your lamb and cook for another 30 minutes. If the lamb needs more cooking just leave for another 20 minutes.
  • After this remove the lamb and the potatoes and turn the barbecue up.
  • Remove the skin form the potatoes and chop then mix with the sour cream.
  • Roll the flat bread out and cook on the barbecue for 1 minutes, once you have nice colour carefully turn your flat bread and cook the other side, brushing honey on the cooked side.
  • To serve place the flat bread onto a plate and top with the sweet potato and sliced lamb, the bread will absorb all the cooking juices from the lamb.
  • Top with sliced chillis and coriander
  • Cook the cous cous to the instructions on the packet and mix all the ingredients together and add salt to you own taste
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