RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS
WHAT'S IN IT?
500g lamb leg, diced
¼ cup (60ml) avocado oil (or extra virgin olive oil)
2 tsp each ground cumin & coriander
Juice of 1½ lemons, remaining half reserved
1 small head cauliflower, cut into florets, small leaves reserved
200g cherry tomatoes, halved
2 spring onions, finely chopped
1 bunch flat-leaf parsley, stalks and leaves finely chopped
2 cups mint leaves, finely chopped
½ tsp ground cinnamon
1/3 cup (90g) tahini
PUTTING IT ALL TOGETHER:
Place lamb, 1 tbs oil, spices and juice of ½ lemon in a bowl, season and stir to coat. Thread lamb onto 4-6 metal skewers, place on a plate and pour excess marinade on top. Leave to marinate for 10 minutes.
Heat a barbecue or grill pan to high and cook lamb, turning often, for 5-6 minutes for medium. Transfer to a plate, loosely cover with foil and leave to rest. Grill reserved lemon half cut-side down.
Meanwhile, place cauliflower in a food processor and pulse until rice-sized pieces form, scraping the sides of the bowl as needed. Place in a bowl and add juice of ½ lemon, 1 tbs oil, tomatoes, spring onion, parsley, mint, cinnamon and cauliflower leaves, season and stir to combine.
To make tahini sauce, place tahini, remaining 1 tbs oil, ¼ cup (60ml) water and juice of ½ lemon in a bowl, season, then whisk together until combined.
Place skewers on a large platter with cauliflower tabblouleh and grilled lemon and serve with tahini sauce.