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  • The Australian Women’s Weekly Food

    FATHER’S DAY LUNCH

    Aug 03, 2020 4 minutes

    CHERMOULLA ROASTED LAMB

    PREP + COOK TIME 1½ HOURS (+ STANDING) SERVES 6

    2kg butterflied leg of lamb
    1 tablespoon extra virgin olive oil
    2 tablespoons ground sumac
    1 teaspoon ground cumin

    CHERMOULlA

    ½ cup (125g) chopped roasted red capsicum
    ½ cup loosely packed fresh coriander leaves
    ½ cup loosely packed fresh flat–leaf parsley leaves
    1 tablespoon finely chopped preserved lemon rind
    2 cloves garlic, chopped
    1 teaspoon ground cumin
    ½ teaspoon chipotle chilli powder
    2 tablespoons extra virgin olive oil
    1 tablespoon lemon juice

    1 Preheat oven to 200°C/180°C fan.

    Open out lamb; rub with oil, then with combined spices. Season well with salt. Heat a large flameproof roasting pan over

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