1 leg of lamb, boned and butterflied
4 tablespoons olive oil 2 teaspoons Dijon mustard 1 tablespoon finely
3 cloves garlic, crushed
1 teaspoon sweet smoked paprika
1 x 300 gram tin cooked chickpeas*
1 tablespoon sweet chilli sauce
2 cloves garlic, crushed
1⁄2 teaspoon ground cumin
juice of 1 lemon
1 ripe avocado, peeled and stone removed
2 tablespoons chopped flat-leaf parsley
warmed flatbreads, thick plain yoghurt, mint leaves
Lamb: Combine the marinade ingredients in a small bowl. Rub it well into both sides of the meat. Cover and marinate for 30 minutes or overnight, covered in the refrigerator. Bring the meat back to room temperature before cooking.
Hummus: Put the chickpeas, chilli sauce, garlic and cumin in a food processor and blend to a paste. Add the lemon juice, avocado and parsley and blend again. Season well. Transfer to a bowl and set aside.
Preheat the barbecue or heat the oven to 200°C. Season the lamb and place on the barbecue. Cook about 15 minutes over medium heat then turn and cook for another 10 minutes. Cooking time depends on the thickness of the lamb. Do not try to turn the meat until a good crust has formed otherwise it will stick and the crust will be pulled off. Transfer to a platter, cover lightly and rest for 10 minutes. Warm the flatbreads on the barbecue.
To serve: Thinly slice the lamb and serve with the warm bread and accompaniments. Spread a flatbread with the avocado hummus and top with sliced lamb, a spoonful of yoghurt, a sprinkling of paprika and a small handful of herbs. Serves 8
*Note: Tinned chickpeas are quite often still very firm. Place them in a saucepan, cover with water and cook for another 10-15 minutes or until soft. Drain and cool a little before using.