A great addition to your barbecue repertoire, this recipe puts a Mediterranean spin on the classic Aussie favourite.
Serves 10
1 hour 10 minutes + marinating time
Ingredients
- 2.7kg boneless lamb leg
- 1 bunch coriander, washed and chopped, plus extra to serve
- 2 tsp red pepper flakes
- 2 tbs Moroccan spice mix
- 3 tsp ground cumin
- 4 cloves garlic, minced
- ¼ cup olive oil
- ½ cup Greek yoghurt
- 1 tbs tahini
- 2 tsp lemon juice
Method
1
2
Remove lamb from the fridge and allow it to stand for 30 minutes to bring the meat up to room temperature. Pre-heat barbecue hotplate to high. Cook lamb, fat side down, for 5 minutes or until browned. Turn lamb over and cook for a further 5 minutes, then reduce the heat to medium and cook for 30 minutes, turning occasionally. Remove lamb from the barbecue, cover loosely with foil and rest for 15 minutes before slicing.
3
To make the yoghurt tahini, combine yoghurt, tahini, the remaining teaspoon of cumin and lemon juice in a medium bowl and season to taste. Serve sliced lamb with yoghurt tahini and garnish with the remaining coriander leaves.
