1. 1.5kg Cleaver’s organic butterflied lamb leg
2. 1 pkt fresh pita bread
3. Small tub of natural yoghurt

Lamb marinade

1. 1 ½ tsp ground cumin
2. 1 ½ tsp ground coriander
3. Zest of 1 lemon
4. 2 tbsp olive oil

Roasted cauliflower

1. 1 small cauliflower – cut into florets
2. 40ml olive oil
3. 400g tin organic chickpeas
4. 3 wedges of preserved lemon
5. ½ cup chopped parsley
6. Juice of 1 lemon
7. 2 tsp sumac

Pea & quinoa tabbouleh

1. 350g quinoa
2. 250g frozen peas – thawed
3. 1 Lebanese cucumber
4. ½ cup picked mint
5. 3 spring onion tops
6. 2 tbsp red wine vinegar
7. 2 cloves of garlic – crushed
8. 80ml olive oil

1. Combine spices, garlic, lemon zest and oil in a bowl, then coat lamb before placing into a roasting tray and placing into a 200ᵒ󠇥C oven. Cook for approximately 1 hr.
2. For cauliflower salad, preheat oven to 200ᵒ󠇥C. Toss the cauliflower and 50ml oil in a bowl to coat, season to taste. Spread on baking tray lined with baking paper and roast until tender and golden brown (20-25 minutes). Transfer to a bowl, add chickpeas, preserved lemon and onion, then set aside to cool slightly. Just before serving, add remaining ingredients, season to taste and toss to combine.
3. For quinoa tabbouleh, cook quinoa in a saucepan of boiling salted water until tender (12-15 minutes), drain through a fine sieve. Combine in a bowl with peas, cucumber, herbs and spring onion. Toss with olive oil, vinegar and crushed garlic in a bowl to combine, season to taste and serve.
4. After Lamb has rested for 15 minutes, slice and serve with salads, yoghurt, pita and lemon wedges.