Moroccan Roast Lamb Kebabs with Citrus Mint Yogurt

• 2 kg Leg of Lamb, approximately
• 1 Iceberg Lettuce, shredded
• 3 Tomato, large, diced
• 1 Cucumber, diced
• 1 Red Onion, small, sliced
• 1 Pomegranate, seeds from
• 4 Spring Onion, large, cut in half
• 1 Garlic, bulb, cut in half
• 1 Fresh Mint, bunch (half for marinade, half for yogurt and garnish)
• 1 tbsp Fresh Parsley, finely chopped
• 1 tbsp Fresh Dill, finely chopped
• 250 ml Greek Yogurt
• 6 Flatbread, or pita bread
• 80 ml Olive Oil
• 80 ml Rose Harissa
• 2 Preserved Lemon, cut in half
• 1 Lemon, juice of
• Salt, to taste

Instructions

1. 1
   In a large food bag, place the spring onions, garlic, olive oil, rose harissa, half the mint (roughly chopped) and preserved lemons.
2. 2
   Make several deep cuts in the meat with a sharp knife then add to the marinade bag, mix well and refrigerate overnight.
3. 3
   When ready to cook, bring the lamb to room temperature and then tip the entire contents of the marinade bag into a roasting tin.
4. 4
   Preheat the oven to 160°C.
5. 5
   Cover the roasting tin loosely with foil and roast in the preheated oven for 1 hour.
6. 6
   Remove the foil, baste the lamb with the juices, and return to the oven for another 30-45 minutes until the meat is tender but still slightly pink in the centre. For a more well-done roast, add an additional 15-20 minutes.
7. 7
   Remove from the oven and let the lamb rest, covered with foil, for 20-30 minutes.
8. 8
   While the lamb is resting, prepare the yogurt dip by combining the Greek yogurt, most of the remaining mint (finely chopped), parsley, dill, lemon juice, and salt in a bowl. Mix well and refrigerate until ready to serve.
9. 9
   Prepare the salad ingredients by placing the shredded lettuce on a serving platter, topped with diced tomatoes, red onion, cucumber, and pomegranate seeds.
10. 10
    Once rested, thinly slice the lamb.
11. 11
    Warm the flatbreads or pita bread either in the oven, under the grill, or in a dry frying pan.
12. 12
    To assemble each kebab: lay a flatbread on a plate, add a generous layer of the salad mixture, top with slices of the roast lamb, and finish with a dollop of yogurt dip.
13. 13
    Sprinkle with the remaining fresh mint and serve immediately.