Mutton-Leg/Shoulder

Quick Recipe: Mutton Leg Roast with Fattoush Salad

Ingredients

• 1/2 cup olive oil

• 2 tablespoons chopped fresh oregano

• 1 clove garlic, finely chopped

• 2 teaspoons ground sumac (optional)

• 1kg, TMB Mutton Leg

• Two 18cm pita breads, split

• 1 tablespoon red wine vinegar

• 1 head red oak lettuce, rinsed and leaves torn into bite-size pieces (about 140g)

• 1/2 red onion, thinly sliced

• 3 red radishes, thinly sliced into rounds

• 3/4 cup crumbled Greek feta cheese

• 1/3 cup pitted Kalamata olives, roughly chopped

Method

• Step 1: Prepare a barbecue for medium-high heat. In a small bowl, whisk the oil, oregano, garlic and sumac.

• Step 2: Brush the lamb all over with 1 tablespoon of the oil mixture and season with salt and freshly ground black pepper. Place the lamb on the barbecue and cook, rotating as needed, for about 12 minutes per side, or until an instant-read meat thermometer registers 54°C when inserted into the thickest part of the lamb. Transfer the lamb to a carving board to rest for 10 minutes. Thinly slice the lamb across the grain and transfer it to a platter.

• Step 3: Meanwhile, brush both sides of the pita breads with 1 tablespoon of the oil mixture and season with sea salt flakes. Place the pitas on the barbecue and cook for about 5 minutes, turning halfway, or until crisp and golden. Break the barbecued pitas into bite-size pieces.

• Step 4: Whisk the vinegar into the remaining oil mixture. Season the vinaigrette with salt and pepper. In a large bowl, toss the lettuce, onion, radishes, feta, olives, toasted pita and enough vinaigrette to coat. Serve the salad with the sliced lamb, drizzle more vinaigrette over the lamb and serve.