- 2 kilo leg of lamb, boned
- 2 tspn of salt
- ½ tspn black pepper
- 1 tspn mixed spice
- ¼ cup olive oil
- 3 garlic cloves, crushed
- 2 tbsp lemon juice
- Pomegranate seeds and mint to decorate
Place the marinade ingredients in a bowl and mix well. Randomly poke the leg of lamb with the tip of a sharp knife, then use your hands to rub the marinade all over the lamb. Place in a tray, cover and refrigerate for minimum of 2 hours or overnight.
Preheat oven to 180°C. Place lamb on a baking tray in the oven and cook for approximately 40 minutes to 1 hour for rare to medium lamb. Remove from oven, cover with foil and allow resting for 15 minutes before slicing thinly to serve.
Serving suggestions: To create your choice of wraps use fresh Lebanese bread, slice lamb into thin strips, and serve with hummus or yoghurt and cucumber salad.
Notes: This recipe was demonstrated in Bernadette’s class “Lebanese Street Food”, September 2019, it is reproduced with permission from Bernadette Cheet.
Image is indicative only and does not reflect the exact ingredients in this recipe.