| Created by | Spinneys |
| Prep time | 30 minutes |
| Cook time | 105 minutes |
| Serves | 6-8 |
| Cuisine | Middle Eastern |
| Special Occasion | Christmas |
| Diet | High-protein |
| Preparation | Moderate |
| Calories | 552 |
| Fat | 21g |
| Saturates | 5g |
| Protein | 53g |
| Carbs | 38g |
| Sugars | 4g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 180°C, gas mark 4.
Finely chop the garlic. In a small bowl mix together 2 tbsp olive oil, za’atar, garlic, salt and pepper to form a paste. Rub the mixture all over the lamb leg, massaging it into the meat. Place the lamb leg on a large roasting tray. Roast for 1 hour 30 minutes, or until the internal temperature reaches 60°C for medium.
Halve 4 lemons. Halfway through the lamb roasting time, add the lemons, cut side up, to the tray and drizzle with a little olive oil.
Thinly slice the onion into rings. In a small bowl, combine the onion slices, sumac, 2 tbsp lemon juice and salt. Toss well to coat. Let the onions pickle for at least 20 minutes before serving, or transfer to a sealed, airtight container and refrigerate for up to 3 days.
Bring a pot of salted water to a boil. Add the bulgur wheat to the boiling water and cook for approx. 10 minutes or until tender. Drain and rinse. Finely chop the tomatoes, cucumbers, mint, parsley and spring onions. Fluff the bulgur wheat with a fork and add the chopped vegetables and herbs. Drizzle over the olive oil and 2 tbsp lemon juice and season with salt and pepper. Toss to combine.
Once the lamb is ready, allow it to rest for 15 minutes before slicing. Place the lamb on a serving platter along with the roasted lemons, sumac-pickled onions and tabbouleh.
