serves
4-6
prep
15 minutes
cook
55 minutes
difficulty
Easy
serves
4-6
people
preparation
15
minutes
cooking
55
minutes
difficulty
Easy
level
Ingredients
- 1 kg (2 lb 3 oz) butterflied boneless lamb shoulder
- chopped coriander (cilantro) leaves, to serve
- chopped flat-leaf (Italian) parsley, to serve
Chermoula
- 2 tsp cumin seeds
- 2 tsp coriander seeds
- 1 small onion, roughly chopped
- 3 garlic cloves, crushed
- 2 cm (¾ in) ginger, finely grated
- zest and juice of 1 lemon
- 1 cup coriander (cilantro) leaves, roughly chopped
- 1 cup flat-leaf (Italian) parsley leaves, roughly chopped
- 1 tsp smoked paprika
- 1 tsp salt
- 125 ml (4 fl oz/½ cup) extra-virgin olive oil
Garlic & tahini yoghurt
- 125 g (4½ oz/½ cup) Greek-style yoghurt
- juice of ½ lemon
- 1 tbsp tahini
- 1 small garlic clove, crushed
- ¼ tsp ground cumin
- sea salt flakes
Marinating time: 2 hours-overnight
Resting time: 1 hour
Instructions
To make the chermoula, toast the cumin and coriander in a small dry frying pan over medium heat for about 2 minutes until fragrant. Transfer to a food processor along with the remaining ingredients. Process until well combined.
Rub the chermoula all over the lamb shoulder, cover with plastic wrap and refrigerate for 2 hours or overnight.
Remove the lamb from the refrigerator 1 hour before cooking.
Preheat a hooded barbecue grill to medium–high and lightly grease with oil.
Cook the lamb skin-side down for 15 minutes. Turn and cook for a further 10 minutes. Reduce the heat to medium, cover and cook for a further 15 minutes. Remove from the heat, cover with foil and rest for 10 minutes.
To make yoghurt sauce, combine the ingredients in a small bowl.
Slice the lamb thinly, drizzle with the sauce and garnish with herbs to serve.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
