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Barbecued Lamb With Minted Tahini Dressing

Barbecued Lamb With Minted Tahini Dressing
Preparation time is 20minutes
Cook time is 3hours 5minutes
Total time is 3hours 25minutes
Serve is for 6 people
Estimated cost per serve is 5.37 dollar
Difficulty level: 3 out of 4

9 Ingredients

Number of servings
6
  • 1/2 cup Moroccan seasoning (save 1 tsp for later)
  • 2tablespoons extra virgin olive oil
  • 2 lemons, zested, juiced
  • 1kilograms bone-in lamb shoulder
  • 1 bunch mint, leaves picked
  • 1 cup Greek-style yoghurt
  • 1/2 cup hulled tahini
  • 2 cloves garlic, crushed
  • 1 red onion, thinly sliced into rounds

Description

Moroccan spices marry perfectly with tender lamb and zesty mint tahini yoghurt sauce in this BBQ lamb shoulder recipe. Try it at home for a fabulous family dinner.

Method

Step 1 of 5

Place seasoning, oil and half each of the zest and lemon juice in a large tray and season well. Add lamb and rub mixture all over. Place in fridge to marinate for 1 hour or overnight, if time permits.

Step 2 of 5

Meanwhile, place three-quarters of the mint, yoghurt, tahini, extra seasoning, garlic and remaining zest and lemon juice in a food processor. Season, then process until smooth. Transfer to a small bowl and refrigerate until required.

Step 3 of 5

Preheat barbecue hotplate (with hood) on high heat. Cook lamb on hotplate for 8 minutes on each side or until browned. Transfer to a roasting pan and add 1 cup water to pan. Cover tightly with 2 layers of foil. Reduce heat to medium, then cook lamb with hood closed, using indirect heat, for 2 hours 30 minutes or until tender, checking and adding more water to pan, if necessary, every 30 minutes.

Step 4 of 5

Remove foil and increase heat to high. Cook, uncovered, for a further 15 minutes or until top of lamb has browned. Rest for 15 minutes.

Step 5 of 5

Arrange lamb on a platter and scatter over onion and extra mint. Serve with minted tahini dressing.

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