Mediterranean Lamb With Peppers
Ingredients
- Salt and milled pepper
- 1 (about 1.5kg) rolled deboned leg of lamb, at room temperature
- Glug olive oil
- 4 red peppers or Palermo peppers, halved
- 1 tub (120g) PnP basil pesto
- 1 packet (125g) fresh mozzarella cheese
Dry rub:
- 4 tsp (20ml) cumin seeds
- 2 tsp (10ml) coriander seeds
- 1 Tbsp (15ml) smoked paprika
- ½ Tbsp (7ml) sumac or za’atar
- 1 tsp (5ml) brown sugar
- ½ punnet (10g) fresh thyme, leaves picked
- ½ tsp (7ml) garlic salt
- Grated peel of 2 lemons
For serving:
- 4 packets (2s) PnP naan bread, toasted or heated
- Lemon wedges
Method
- Preheat oven to 180°C.
- Season lamb well.
- Combine dry rub ingredients and coat meat with mixture.
- Heat oil in a pan and sear meat all over.
- Place lamb in a roasting tray with peppers arranged around it.
- Roast for 25-30 minutes per kilogram for medium doneness. (We roasted our 1.5kg lamb for 45 minutes.)
- Remove peppers after 25-30 minutes of roasting or once their edges blacken.
- Set aside and keep warm.
- Remove lamb once done and rest for at least 10 minutes.
- Add dollops of pesto to peppers and dot with mozzarella cheese.
- Serve sliced lamb and peppers with naan bread and lemon wedges on the side.
Recipe Source: PnP Fresh Living
