Barbecued Lamb with Minted Tahini Dressing
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.
Ingredients
- 1/2 cup Moroccan seasoning (save 1 tsp for later)
- 2 tbs extra virgin olive oil
- 2 lemons, zested, juiced
- 1kg 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
Method
- 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.
- 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.
- 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.
- 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.
- Arrange lamb on a platter and scatter over onion and extra mint. Serve with minted tahini dressing.
