From the Salivate! kitchen
Middle Eastern Grill Lamb
The story behind the dish
Lamb cooked over fire is found across the Middle East, from family courtyards to bustling street stalls. This version is generous, aromatic and made for sharing, with lemon, herbs and the warm savoury depth of the Middle Eastern Grill blend.
The recipe
Middle Eastern Grill Lamb
- Prep time
- 1 hour
- Cook time
- 30 minutes
- Total time
- 1.5 hours
- Serves
- 4
- Difficulty
- Easy
Ingredients
- 1.5kg lamb roast
- 1tbsp Middle Eastern Grill Spice Blend
- 2 cloves garlic finely chopped
- salt and pepper to taste
- 1 lemon
- 12 skewers
- extra virgin olive oil
- 1 cup greek yoghurt
- small handful fresh mint
Method
- With a sharp knife cut the meat away from the bone. The best way of doing this is through feel and cutting as close to the bone as possible
- Cut away all fat and then butterfly the meat so that it is uniform in width - this will make cooking easier. Place in a marinating dish
- Dry fry the spices and chilli flakes until fragrant , then using a mortar and pestle or blender grind the spices. Add the olive oil and garlic and mix thoroughly.
- Add to the lamb and give a good massage. Set aside. Leave to marinate for at least an hour
- Chop the mint and add to the yoghurt, season with black pepper. You can add garlic if you like - I usually add half a finely chopped clove
- Heat your BBQ to hot, fry the lamb to your taste. I usually cook mine for about 4 - 5 minutes on both sides because I like mine quite pink in the middle
- Squeeze lemon juice over for taste
- Serve with Tabbouleh, yoghurt and grilled pitta