Name: Barbecued lamb in baharat and yoghurt
Prep time: 20 min
Cook time: 210 min
Total time: 230 min
Yield: 6 - 8
Ingredients: 500 gm Greek-style yoghurt; 15 gm ground baharat (see note); 4 garlic cloves, finely grated; Finely grated zest of 2 lemons; 1 cup (loosely packed) coriander leaves, finely chopped; 3 kg easy-carve leg of lamb, French trimmed (see note); 2 tbsp pomegranate molasses, plus extra for drizzling; Pomegranate arils and chopped flat-leaf parsley, to serve

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.

Serves 6 - 8

Prep

20M

Cook

3H 30M

Total

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!

Ingredients

500 gm Greek-style yoghurt

15 gm ground baharat (see note)

4 garlic cloves, finely grated

Finely grated zest of 2 lemons

1 cup (loosely packed) coriander leaves, finely chopped

3 kg easy-carve leg of lamb, French trimmed (see note)

2 tbsp pomegranate molasses, plus extra for drizzling

Pomegranate arils and chopped flat-leaf parsley, to serve

Method

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.
Notes

Profile Dominic Smith

Styling by Amber de Florio