Barbecued lamb in baharat and yoghurt

Barbecued lamb leftovers are perfect for wraps and salads to serve on Boxing Day. Begin this recipe a day ahead.
Barbecued lamb in baharat and yoghurt

Barbecued lamb in baharat and yoghurt

Alicia Taylor
6 - 8
3H 30M
3H 50M

Christmas lamb gets a welcome update with this recipe served with baharat and pomegranate.

For more Christmas recipes like this, see our 2022 December issue on sale now!



1.To marinate lamb, place yoghurt, baharat, garlic, zest and coriander in a food processor; season to taste and process until combined. Place lamb in a large non-reactive bowl and coat with half of the marinade; cover and refrigerate overnight. Stir molasses through remaining marinade, cover and refrigerate. Bring lamb to room temperature when ready to cook.
2.Preheat a barbecue with a hood to 160˚C. Place a wire rack in a large deep-sided roasting pan. Pour in enough water to just touch the underside of rack. Place lamb on rack, cover with a layer of baking paper, seal tightly with foil, then roast with barbecue hood closed until lamb is cooked (3 hours). Remove covering, increase heat to 200°C. and roast until lamb has browned (25-30 minutes). Remove from barbecue. Loosely cover with foil to rest (20-30 minutes).
3.To serve, place lamb on a large serving platter, spoon over 2 tbsp remaining marinade, drizzle with extra molasses and scatter with pomegranate arils and parsley. Serve with remaining marinade on the side.

Baharat, an exotic Middle Eastern spice blend, is available from Herbie’s Spices. Ask your butcher to prepare an easy-carve leg of lamb. If unavailable, substitute 3kg boneless lamb leg.


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