Roast Lamb with Whipped Feta and Mustard Dressing and Parsley and Red Onion Salad
A bit of a mouthful of a title.. However, this is a great dish to spice up the usual lamb roast for summertime. The dressing is delectable and the salad, refreshing and light. The sumac adds a lovely lemony flavour and mixed with the fresh lemon is delicious.Yet again, another Karen Martini winner. Great for a Sunday night with leftovers for Monday – the dressing keeps well in the fridge, just serve it at room temperature. Yum, yum, double yum.
1 boned leg of lamb (about 1½ kilos)
sea salt and black pepper
250g plain yoghurt
1 heaped tbsp Dijon mustard
4 tsp sumac
½ bunch parsley, leaves torn
1 small red onion, finely sliced
Preheat oven to 200C fan forced (220C conventional).
Season lamb and roast for 55 minutes, then set aside to rest for 10 minutes.
For dressing, blitz feta, yoghurt, mustard, juice of one lemon and 2 tsp sumac in a blender or food processor or using a stick blender until smooth.
For salad, peel segment and dice remaining lemon. In a bowl, combine diced lemon, parsley, onion and remaining sumac.
Carve lamb into 1cm thick slices and lay on a platter. Drizzle dressing over meat, garnish with salad and serve.