400g Maimoa heart of lamb rump
2tsp ground cumin, toasted
1tsp cumin seeds and ground coriander, toasted
1 tsp salt flakes
1 cup woodchips (we used manuka)
2tbs olive oil
2 orange, peeled and segmented
Labneh, mixed fresh herbs and za’atar to serve
10 garlic cloves
1 sprig rosemary
1 sprig thyme
Paired zest of 1 lemon
1 tsp salt flakes
½ cup olive oil
Vegetable oil to cover
2 cups (300g) self-raising flour
375g thick Greek-style yogurt
2 tbsp harissa paste
Oil for frying
Combine cumin powder, seeds, coriander and salt. Use to rub all over rumps and marinate overnight. Combine cumin powder, seeds, coriander and salt. Use to rub all over rumps and marinate overnight. The next day, place the woodchips into the bottom of a lidded foil-lined wok or smoker and put the lamb rumps on top in a heatproof bowl or dish. Place the saucepan over a low-medium heat and wait until chips start to smoke. Cover and cook for 5 minutes then remove from heat and leave for 10 minutes to smoke gently. When the pan is cold to the touch, remove and store in the fridge until ready to grill.
Meanwhile, for the confit tomatoes place everything in a saucepan and cover completely with vegetable oil. Place over medium heat and bring to a simmer. Reduce heat to low and cook for 20 minutes or until tomatoes are softened and garlic is cooked through. Transfer garlic to a bowl and mash with a fork then combine with thick labneh and season to taste. Drain tomatoes (reserving oil to use in dressings) and keep warm until ready to serve.
To make the flat breads, combine all ingredients and knead to form a smooth ball. Rollout on a lightly flured work surface to 1cm thickness. Cut into discs. Heat a chargrill pan and drizzle with oil. Cook, turning halfway, for 4-5 minutes or until cooked through and golden.
To serve, remove lamb rumps 1 hour before grilling to come to room temperature. Drizzle with oil and cook, turning, for 6 minutes or until cooked to medium rare. Rest on a plate for 10 minutes. Meanwhile, divide labneh between flat breads, top with tomatoes, sliced orange, herbs, and finish with sliced lamb and za’atar.