Sweet potato is an excellent form of carbohydrate. Rich in fiber, vitamins and minerals. Stick a few in the oven and you'll have some easy leftovers along with the lamb for healthy lunches.
Serves 4 (with loads of leftovers)
1 leg of lamb
shawarma spice blend
4 sweet potatoes
pack of tenderstem broccoli
4 tbsp greek yoghurt
4 tbsp harissa
4 tbsp dukkha (or pistachio nuts if you can't find it)
4 tbsp pomegranate seeds
4 jarred pickled chillis
parsley and coriander
Light a BBQ and bring it to a temperature of 130 degrees (use the oven if you're not BBQing).
Rub the lamb all over with salt, pepper, olive oil and the spice blend.
Put on the BBQ over indirect heat for 4 hours. After this, wrap it tightly in foil and put it back on for another 2 until the meat falls off the bone. Leave it to rest, wrapped in the foil for another 1 hour.
Bake the potatoes in a preheated oven at 160 fan for 1 hr.
Coat the broccoli in olive oil and salt, then grill for a couple of minutes either side so it's nice and charred. Squeeze over some lemon juice.
To serve, pull the meat with 2 forks after it's rested. Then top your potato with the meat, yoghurt, harissa, dukkah, pomegranate and scatter over the chopped herbs. Serve the broccoli on the side with the pickled chilli.