Sumac spiced Aussie leg of lamb
Portion size: 8 oz
Alternate cuts: Aussie lamb shoulder
4 pounds deboned Aussie leg of lamb
1 cup sumac spice rub
1 cups tahini vinaigrette
3 cup roasted vegetables
2 cups spiced lentils and farro
For the lamb: Pre-heat oven to 375 F and pre-heat grill. Rub the lamb leg with spice blend. Roast until rare. Dice and skewer with vegetables and finish on grill until medium-rare.
For the lentils mixture: Cook lentils and farro in separate pots, once cooked combine together and season with remaining spice rub.
To plate: Place a pillow of the lentil mixture on the plate and top with two skewers of lamb. Add some roasted vegetables to the plate and finish with the vinaigrette.