The amazing aroma of this pre-seasoned butterflied lamb cooking will draw a crowd to the table before you’ve even called them!
Heat oven to 220°C.
Place lamb on a rack in a roomy ovenproof dish and roast for 15 min, rotate dish and roast for another 10-15 min. Cover with loosely with foil and let rest for 10 min before carving into slices.
Wrap flatbreads in foil and warm through in the oven for 10 min. Keep in foil right up till serving.
Arrange cabbage, spinach, pickles and slices of hot lamb on a platter, spooning onto the lamb slices any juices from cooking. Arrange bowls of hummus, garlic dip, red onion quick pickles, pine nuts, and flatbread on table and call your guests up to help themselves.
Make wraps by folding in one edge to make a base, then rolling bread up from the bottom, leaving the other side open, to be held upright.
1.25kg Farro MoroccanSeasoned Butterflied Lamb
1/2 red cabbage, finely sliced
100g punnet baby spinach
100g pink pickles, sliced
Bunch mint, picked
1 tub Kohkoz hummus
1 tub Kohkoz garlic dip
50g toasted pine nuts
2 packets Jabal flatbreads