- 800g lamb rump
- sea salt flakes and freshly-ground black pepper
- 1 Tbsp Baharat*
- 1 cup extra virgin olive oil
- 2 red onions, peeled and thickly sliced
- 12 cloves garlic, minced
- 1 bunch thyme, finely chopped
- 4 pita breads
- 1 green capsicum
- 1 bunch coriander leaves
- 1 bunch parsley leaves
- 8 cloves garlic
- 1½ tsp ground cumin
- 1 tsp ground coriander seed
- 2 tsp sherry vinegar
- cucumber, radishes and yoghurt, to serve
Preparation time: 20 minutes
Cooking time: 30 minutes
1 Slice the lamb rump into fine pieces, then season with salt and pepper. Toss with Baharat
and 2 Tbsp extra virgin olive oil. Thread onto long skewers, alternating with the onion slices.
Arrange over a moderate barbecue grill and cook for 25 minutes, turning several times.
2 Mix half the garlic with the thyme and 1 Tbsp extra virgin olive oil, the rub onto pita
breads. Season with salt, then grill until lightly blackened.
3 Chop the capsicum (including the seeds), then finely chop the herbs. Place the garlic and spices in a mortar with 2 tsp salt, then pound until smooth. Add the herbs and capsicum and pound to make a paste. Mix in the sherry vinegar and ¼ cup olive oil, then season with a generous amount of pepper. Serve the lamb with grilled bread, herb sauce, cucumber, radishes and yoghurt.