1.8-2 kg easy carve leg of lamb, excess fat trimmed
1 onion, sliced
1 bunch of thyme
2 large ripe tomatoes, halved
1 orange, juice of 1/2 and remainder chopped
3 cloves garlic
2 chipotles in adobe sauce (along with 1 tablespoon of its sauce)
3 pitted dates
Salt and pepper
La Banderita flour tortillas
50g feta, crumbled
4 sprigs of parsley, leaved picked
Crust
1 1/2 tbs. cumin seeds
1 handful of fresh breadcrumbs
20g pistachios, finely chopped
2 tbs. olive oil
Remove the lamb from the fridge at least 1 hour before cooking.
Pre heat the oven 200C.
In a blender add the garlic, chipotle and sauce, dates, orange juice and salt and pepper and puree to form a thick paste.
Combine the crust ingredients.
Arrange onion, tomato, thyme and chopped orange in the base of a roasting pan. Drizzle with a little olive oil. Spread the paste over the lamb so it’s completely coated.
Pat the crumb into the lamb and then rest on top of the vegetables. Drizzle with a little more oil and add a splash of water to the roasting pan.
Roast for 25 minutes before turning oven temperature down to 170°C. Roast for a further 1 hour -1 1/2 hours. If you have a meat thermometer, the internal temperature should be 60°C for medium. Remove the meat and rest for 35-40 minutes, covered loosely with foil.
Warm the tortillas in a dry pan over a medium heat for 1 minute on each side. Keep warm in a clean tea towel.
Discard of the thyme sprigs from the roasting tin and roughly chop the tomatoes and onions and mix through the juices.
Thinly slice the lamb and add to the tortillas. Top with pan juices, onions and tomatoes, parsley and fetta.
