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Spiced lamb with Lebanese inspired avocado salad

Serves   8-10
Prep time: 30 mins
Cooking time: 1 hr 30 mins

Everyone loves a succulent lamb leg roast, and this recipe flaunts a Lebanese inspired twist with fragrant spices and zesty lemon! Served alongside a textural avocado salad, this meal is fresh and totally moreish.

Spiced lamb & salad




  • 2kg whole lamb leg, room temperature
  • 3 garlic cloves, sliced
  • 2 lemons
  • 1 tbsp paprika
  • 1 tsp mixed spice Pams Olive Oil
  • 2 pita breads, cut into quarters
  • 1 baby cos lettuce leaves
  • 100g cherry tomatoes, halved
  • 1 Lebanese cucumbers, diced
  • 4 radishes, quartered
  • 1/2 avocado, sliced
  • 1 1/2 tsp sumac
  • 1/2 tsp ground cinnamon
  • 1/4 cup each fresh parsley & mint, torn 

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  1. Preheat your oven to 200°C fan bake. Place the lamb leg in a large roasting dish, then use a small sharp knife to create incisions across the leg.
  2. Nestle the garlic slices into the incisions. In a small bowl, mix together the paprika, mixed spice, zest of one lemon, salt and pepper with a generous drizzle of olive oil to create a paste.
  3. Rub the spice paste evenly across the lamb, then place into the oven and bake for 1 hour 30 minutes for medium, or up to 2 hours for a more well-done centre. Once cooked, cover tightly with foil and leave to rest for 15 minutes.
  4. To prepare the salad, begin by laying the quartered pita breads on a tray. Drizzle with olive oil, season with salt and pepper and bake with the lamb for 15-20 minutes or until golden and crispy.
  5. Arrange the lettuce leaves, cherry tomatoes, cucumber, radish and avocado on a serving platter. Break the crisp pitas into smaller pieces, and sprinkle over the salad.
  6. Make the dressing by combining the juice of 2 lemons, sumac, cinnamon and 3 tbsp olive oil. Season to taste, then drizzle over the salad and garnish with fresh mint and parsley.
  7. Slice the lamb before serving and enjoy alongside the freshly dressed salad.