From The Spice & Tea Exchange®
¼ cup + 3 TBS Organic Extra Virgin Olive Oil, divided
1 tsp Oregano - Greek
2 tsp Sumac, divided
1 tsp Aleppo Pepper Crushed
½ tsp Cumin - Ground
1 tsp Vik's Garlic Fix
1 tsp Ultimate Umami Seasoning
3 tsp Cyprus White Flake Sea Salt, divided
6 grinds Florida Sunshine Spice Blend
From the Grocer
3-4 lb leg of lamb, well-trimmed and butterflied to even thickness
Juice of ½ a lemon
1 head cauliflower, trimmed and cut into ¼-inch thick slices
DRY lamb on rack overnight in refrigerator.
MIX ¼ cup Organic Extra Virgin Olive Oil, Oregano - Greek, 1 tsp Sumac, Aleppo Pepper Crushed, Cumin - Ground, Vik's Garlic Fix, Ultimate Umami Seasoning, 1 tsp Cyprus White Flake Sea Salt, Florida Sunshine Spice Blend, and lemon juice.
COAT lamb on both sides with mixture. Place lamb back on rack over sheet tray in refrigerator to marinate 1-2 hrs. Remove from refrigerator 20-30 mins before placing on grill.
PREPARE grill for direct and indirect heat. Place lamb fat side down on direct heat side (hot side), 4-5 mins. Flip and sear on reverse side, 4-5 mins. Move lamb to indirect heat side (cooler side). Cook for an additional 35-45 mins, or until 125-130?F for medium rare. Remove from grill and allow to rest 10-15 mins before slicing.
SPRINKLE with 1 tsp Cyprus White Flake Sea Salt for finish.
WHILE lamb is cooking, preheat oven to 375?F.
PLACE cauliflower slices on sheet tray and brush both sides with 3 TBS Organic Extra Virgin Olive Oil. Sprinkle with 1 tsp Sumac and 1 tsp Cyprus White Flake Sea Salt. Place in the oven and roast, turning after 15 mins. Continue to roast until edges are browned and cauliflower is tender, approximately 15-20 mins. Remove from the oven. Serve.
*Sumac Cauliflower (when served cold) also seconds as a great salad topper.
Yield: 4-6 servings
Total Time: 1 hr 55 mins
Prep: 1 hr
Cook: 55 mins