Toasting the sesame seeds before making the tahini gives the sauce a far superior flavour. Transfer the toasted sesame seeds to a food processor, then blend until a crumbly paste forms.

1. To make the tahini sauce, process the coriander until finely chopped. Add the garlic and tahini and blend to combine. Add lemon juice and chilli flakes (sauce will become thick). With motor ...

2–2.5 kg leg of lamb sea salt and freshly ground black pepper, to taste olive oil, for drizzling 1–2 t dried origanum (or a handful of fresh oregano) 2 head garlic, halved horizontally 1 onion, thinly ...

Blend in juice of ½ lemon and a generous pinch of salt. With motor running, drizzle in tahini and purée to form a thick sauce, about 30 seconds. To loosen, blend in about ¼ cup ice water ...