ROAST LAMB WITH CORIANDER SALSA, PITA BREAD AND GREENS
Taking ideas from Northern Chinese Uighur people, their diet is rich in foods that are spicy, with plenty of lamb, beef and breads in place of rice. This is a great shared meal.
Preheat oven to 200C.
In a roasting tray lay the lamb skin side up and pour in the wet ingredients then sprinkle the spices onto the flesh.
Place in heated oven for 45 minutes, basting meat with the juices in the tray half way through the cooking time.
Prepare cos lettuce leaves on a large platter. Prepare cucumber slices by slicing the cucumber in half and then into thin strips and place on platter with cos.
Place pita breads on platter - heat if desired just prior to serving.
Halve or quarter all the tomatoes in and place in a bowl. Chop the coriander finely and add to the tomatoes.
Pour in the black vinegar and sugar and mix well.
Place in a small bowl and place next to cos lettuce.
Allow the lamb to rest for 5-10 minutes before slicing finely and serving alongside the vegetables.
1 Butterflied Lamb Leg
2 tablespoons Kikkoman soy sauce
2 tablespoons Mirin
1 teaspoons Farro chilli flakes
1 teaspoon Farro whole fennel seeds
1 teaspoon Farro whole cumin seeds
2 tablespoons sesame seeds
Salt and Pepper to taste
1 Cos lettuce
1 pack Pita Bread
1 punnet Cherry Tomatoes
1/2 bunch fresh coriander
1 tablespoon Chinese black vinegar