5 servings
Prep: 15 mins,
Cooking: 1 hr
A spicy Sunday roast with a fresh apricot and mint salad.
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Ingredients (15)
1/4 tsp | dried chilli flakes |
1 Tbs | cumin — ground |
1 Tbs | paprika — smoked |
1 Tbs | coriander — seeds |
lemon — zest and juice | |
1/3 cup | fresh chillies — 573 |
sea salt and freshly ground black pepper | |
1 kg | leg of lamb — deboned |
APRICOT AND MINT SALAD:
300 g | apricots — Turkish, halved |
100 g | pistachios — shelled |
150 g | pomegranate rubies |
20 g | fresh mint — torn |
orange — zest only | |
200 g | chevin — sliced |
olive oil — to drizzle |
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