from Woolworths TASTE
- 5kg leg of lamb
- 6 garlic cloves
- 3 rosemary sprigs
- sea salt and freshly ground black pepper, to taste
- 2 x 400 g cans cherry tomatoes
- 2 cups of vegetable stock
- 200 g black pitted olives
- ½ tablespoon sumac, for serving
- 1 cup thick Greek yoghurt
- 1 lemon, juiced
- 8 halved baby brinjals
- 2 tablespoons olive oil
- 12 tortilla wraps
For the spice rub, mix:
- 2 green chillies, finely chopped
- 4 garlic cloves, grated
- 4 tablespoons olive oil
- 2 tablespoons ground cumin
- 2 tablespoons ground coriander
- 2 tablespoons caraway seeds
- 1 tablespoon paprika
- 1 tablespoon turmeric
Leg of lamb
Make 6 small, evenly spaced incisions in the lamb with the tip of a sharp knife and stuff each with a garlic clove and rosemary.
Rub the lamb with olive oil and season. Sear for 2 minutes on each side and set aside.
Massage the rub all over the lamb. Set aside for an hour or overnight.
Preheat the oven to 160°C. Place the lamb in an ovenproof dish, add the tomatoes and stock, season, cover and cook for 2 hours or until tender.
Add the olives in the last 30 minutes of cooking time.
Remove from the oven and allow to rest for 20–30 minutes.
Fold the sumac, garlic and salt into the yoghurt.
Toss the brinjals in olive oil and salt, grill for 3 minutes a side and drizzle with lemon juice.
Toast the wraps for 30 seconds until charred. Serve the lamb with the wraps, yoghurt and brinjals.
Hartenberg Reserve Collection Shiraz.Hartenberg Cellar Master, Carl Schultz, has worked with the Woolworths wine team in crafting the Hartenberg Reserve Collection Shiraz. We have paired Woolworths TASTE’s Schwarma-style lamb with this wine for the ultimate collaboration around the dinner table.