SHASHEMANE BEDOUIN BBQ LAMB

INGREDIENTS

• 60 ml Greek Style Natural Yogurt
• 1tbsp SHASHEMANE KUWAITI BAHARAT
• 2 Garlic cloves, crushed
• 1tbsp SHASHEMANE TANGIER LA KAMA
• 80 gm Spanish Onion grated
• 1 lemon Juice and zest
• 1tbsp Cottonseed oil oil
• ¼ Bunch Coriander leaves picked and stalks chopped
• ½ tsp Black pepper
• 1 ½ kg Butterflied Boned Leg of Lamb

METHOD

1. For the marinade, put the Yogurt in a bowl. Add SHASHEMANE Kuwaiti Baharat, garlic, SHASHEMANE TANGIER LA KAMA, Onion, Lemon, Cotton seed oil, Coriander and Black pepper. Mix .
2. Unroll the Lamb joint and lay out as flat as possible. Massage the marinade over it, then cover with clingfilm, put in the fridge and leave for at least 2 hrs, for better flavour ideally overnight.
3. About 20 mins before you’re ready to cook the Lamb, light your BBQ the heat needs to be high.
4. Put the Lamb on the hot grill cook for 10 mins each side until crisp, golden and done through. Put on a warm plate, cover with foil and rest for 30 mins.
5. Then carve and serve over a nice salad or with Couscous.