Herb crust- 1½ tbs. cumin seeds
- 1 handful of fresh breadcrumbs
- 20g pistachios, finely chopped
- 2 tbs. olive oil
Lamb- 1.8-2 kg easy carve leg of lamb, excess fat trimmed
- 3 cloves garlic
- 2 chipotles in adobe sauce (along with 1 tablespoon of its sauce)
- 3 pitted dates
- 1 orange, juice of 1/2 and remainder chopped
- Salt and pepper
- 1 onion, sliced
- 2 large ripe tomatoes, halved
- 1 bunch of thyme
- Olive oil extra
- La Banderita flour tortillas
- 50g feta, crumbled
- 4 sprigs of parsley, leaved picked
| Herb crust- Combine crust ingredients in a bowl ready for use
Lamb- Pre heat the oven 200C.
- In a blender add the garlic, chipotle and sauce, dates, orange juice and salt and pepper and puree to form a thick paste.
- Arrange onion, tomato, thyme and chopped orange in the base of a roasting pan. Drizzle with a little olive oil. Spread the paste over the lamb so it’s completely coated. Pat the herb crumb into the lamb and then rest on top of the vegetables. Drizzle with a little more oil and add a splash of water to the roasting pan.
- Roast for 25 minutes before turning the oven temperature down to 170°C. Roast for a further 1 hour -1½ hours. If you have a meat thermometer, the internal temperature should be 60°C for medium. Remove the meat and rest for 35-40 minutes, covered loosely with foil.
- Warm the tortillas in a dry pan over medium heat for 1 minute on each side. Keep warm in a clean tea towel.
- Discard the thyme sprigs from the roasting tin and roughly chop the tomatoes and onions, then mix through the juices.
- Thinly slice the lamb and add to the tortillas. Top with pan juices, onions and tomatoes, parsley and feta.
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