Ingredients

Serves 4-6

Preserved Lemon Rubbed Lamb Leg
1 lamb leg de boned
2 tbsp Lebanese seven pepper mix
4 cloves or crushed garlic
¼ bunch flat leaf parsley
1 tbsp Aleppo pepper
3 tbsp olive oil
1 - 2 preserved lemons, pith and guts removed
50 ml olive oil
salt and pepper

 

Fried Cauliflower with Quinoa

Quinoa:
100 g white quinoa
100 g black quinoa
100 g brown quinoa
1 lt cold water
1 clove garlic, peeled and smashed
1 sprig thyme
1 bay leaf, torn
¼ white onion, sliced
1 tbsp table salt
100 g candied walnuts, roughly smashed
50 ml fresh lemon juice
100 ml Olive oil
¼ bunch parsley, finely chopped
¼ bunch finely chopped mint
¼ bunch finely chopped dill
400 g small cauliflower florets
150 g green lentils cooked
100 g course burghul cooked
100 g roast sun flour seeds
100 g roast pumpkin seeds

Candied walnuts:
150 g walnut meat, chopped
40 g unsalted butter
60 g castor sugar
10 g powdered cinnamon
10 g powdered cardamom
50 ml brandy

Method

Preserved Lemon Rubbed Lamb Leg

Pound all ingredients excluding lamb together.
Run the inside of the lamb with salt and lemon juice.
Run the exterior of the lamb with the past, truss together and leave to marinate for 3 to 5 hours.
Place in a 180°C oven and roast for approximately 45 minutes or until done.
Rest in a warm stop for 10 minutes, thinly slice and serve.

 

Fried Cauliflower with Quinoa

For the candied walnuts:
Heat a large heavy based pan and add walnut meat.
Add butter and stir until it is melted.
In a small bowl mix the sugar with the powdered spices.
Add the sugar mix to the nuts and stir well for 30 seconds until the sugar starts to coat the nuts.
Add half the brandy and mix well, add the rest of the brandy and remove from heat.
Poor the nuts onto silicon paper and leave them to cool at room temperature.
Once cool break the nuts up and store them in an airtight container until ready for use.

To make the quinoa:
Wash quinoa grains toughly in running cold water and place into a pot with all other ingredients. Bring to the boil.
Turn to a very low simmer and cook for a further 10 minutes or until just tender.
Strain quinoa and refresh in cold water, push out any excess water from the grains and place into a large mixing bowl.

Deep-fry cauliflower until golden brown and drain on absorbent paper.
Add to quinoa with all other ingredients and mix well.
Season with salt and pepper, lemon juice and olive oil to taste.
Serve with roast lamb leg.