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Photo of Barbecued sumac leg of lamb with fattoush and baba ghanoush by WW

Barbecued sumac leg of lamb with fattoush and baba ghanoush

Total Time
2 hr 10 min
25 min
45 min
A dollop of garlicky baba ganoush is the perfect finish for rare slices of lamb and a light, bright salad


Ground sumac

2 tsp

Fresh lemon rind

2 tsp, finely grated

Lemon juice

½ cup(s), (125ml)


3 clove(s), crushed

Olive oil

1½ tbs

Lamb leg roast, raw

1400 g


1 large


1 tbs

Wholemeal pita bread

1 large

Lebanese cucumber

2 medium, cut into 1cm pieces


3 medium, cut into 1cm pieces

Red onion

1 small, thinly sliced

Fresh mint

1 cup(s)

Fresh coriander

¾ cup(s)

Lemon juice

2 tbs


  1. Combine sumac, rind, 2 tablespoons juice, 1 garlic clove (crushed) and 2 teaspoons oil in a bowl. Place lamb in a large glass or ceramic dish and rub all over with sumac mixture. Season with salt and freshly ground black pepper. Cover and refrigerate for 1 hour.
  2. Heat a covered barbecue to medium-high heat. Cook lamb for 5–7 minutes each side or until browned. Reduce heat to low. Cover and cook for 30–35 minutes or until cooked to your liking (see tip). Cover with foil and set aside to rest for 10 minutes before slicing thinly.
  3. Meanwhile, pierce eggplant all over with a fork. Cook on barbecue grill plate, turning occasionally, for 15–20 minutes or until skin blackens and flesh is soft. Set aside for 10 minutes. Peel and discard skin. Place f lesh in a colander to drain for 10 minutes. Place in a food processor or blender with 1 garlic clove (crushed), tahini, 2 tablespoons juice and 2 teaspoons oil. Process until smooth. Set baba ganoush aside.
  4. Preheat grill on high. Grill pita for 1–2 minutes each side or until golden and crisp. Cool and break into 5cm pieces. Combine cucumber, tomatoes, onion, mint, coriander and remaining juice, garlic (crushed) and oil in a large bowl. Add pita crisps just before serving and gently toss fattoush to combine. Serve with lamb, baba ganoush and lemon wedges.


TIP: You can cook the lamb in the oven instead of a covered barbecue. Preheat oven to 200°C or 180°C fan-forced. Place marinated lamb in a baking dish and bake for 20–30 minutes or until cooked to your liking.You will need to buy a 1.4kg leg of lamb on the bone. Ask your butcher to butterfly it for you. Once the bone is removed you’ll have 1kg butterflied leg of lamb. Trim as much fat as possible to give you a lean 800g piece of lamb.