Butterfly Lamb


  • 2kg butterflied lamb leg or shoulder 
  • 1T olive oil 
  • 2T sumac 
  • 6T coriander, finely chopped 
  • 2T parsley, finely chopped 
  • 2 cloves garlic, crushed 
  • 2T lemon juice 
  • 1t ground cumin 
  • ¼t paprika 
  • ¼t chilli flakes 
  • ¼t ground cinnamon 
  • ¼t sea-salt 
  • ¼ cup extra virgin olive oil 
  • 2 punnets heirloom tomatoes, halved 
  • 20 basil leaves 
  • 1T red wine vinegar 
  • 3T extra virgin olive oil 


  1. Preheat oven 200ºC. Brush the olive oil over the skin and flesh of the lamb and rub sumac into the oil. Season with a little sea-salt.
  2. Heat a large frying pan over a high heat until it is very hot. Sear the lamb on both sides then transfer to a roasting dish. Roast for 40-45 minutes.
  3. Meanwhile, make the chermoula by placing all the ingredients except the olive oil in a food processor and pulse. With the motor running, drizzle in the oil to form a thick paste.
  4. Combine the tomatoes with the basil, vinegar and olive oil. Season with sea-salt and freshly ground black pepper and toss to combine.
  5. Remove lamb from oven and transfer to a warm plate. Cover with foil and rest for 10 minutes. Thickly slice the lamb and serve with the chermoula and heirloom tomato salad.