1. Mix olive oil, ras el hanout then coat lamb. Marinate for a few hours. Take lamb out of fridge 1 hour before you plan on cooking it.
2. Mix tahini with yoghurt, garlic, lemon juice, season and set aside.
3. Mix all other ingredients except the dukkah, together including any pomegranate juice you saved. Season
4. Heat bbq to high and cook lamb for 2 minutes per side only, then rest covered with foil for 5 minutes.5. Either on one platter, or individual plates, arrange salad in the middle, slice lamb on the diagonal and fan over, drizzle on tahini dressing, and sprinkle on dukkah.
When I think of what to cook for my family Australia Day, it’s always a BBQ, and invariably lamb. But for me, celebrating this special day is also about celebrating our multicultural influences, that’s why this Australia Day, we’ll be having this dish.
Vegetarians can make a great version of this by substituting Haloumi for the Lamb and omitting the marinade.Follow Liz Egan on Twitter: @lizeganchef