1 shoulder of lamb (ask your butcher to take the bone out and open it up to lay flat)
1/2 teaspoon cinnamon powder
1 teaspoon turmeric powder
1 teaspoon cumin powder
1 teaspoon coriander powder
1 onion, finely diced
1 teaspoon ginger, crushed
1 teaspoon garlic, crushed
Juice of half a lemon
Handful of chopped coriander leaves
1 tablespoon of olive oil
Mint yoghurt dressing
1 cup yoghurt
1/2 cup fresh mint
2 tablespoons lemon juice
Salt and pepper
Instructions
Trim any fat from the lamb and place into a marinating dish with
the spices, onion, ginger, garlic, the juice of half a lemon, a handful
of chopped coriander leaves and the olive oil Cover for at least 2
hours, even up to 2-3 days in the refrigerator.
Before you begin to barbecue, make the mint yoghurt dressing.
Blend some yoghurt with the mint and lemon juice. Add salt and
pepper to taste. Leave the dressing for at least 30 minutes for the
flavours to combine thoroughly.
Grill the lamb on the barbecue over medium heat, basting with the
marinade until done but only turn the meat once. If the barbecue is
too hot it will flame up and spoil the flavour of the lamb. When
done to your liking, take it off the barbecue and let it rest for 10
minutes to reabsorb the juices through the meat.
Carve the lamb and serve with mint yoghurt dressing.
Serving
Suggestions
Scatter over the top some toasted almonds and fried onion rings. Serve with fresh salad and crusty bread.
Originally Submitted
10/7/2012
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