Chermoula Lamb Shoulder with Tahini Sauce Recipe


Grab your tongs and join Luke Hines in preparing these irresistible recipes from his latest book, Barbecue This! This lamb recipe will keep you coming back for me

LOVELY LAMB  _ Lamb Shoulder110444.jpg

SERVES 6–8

Patience is a virtue when it comes to marinating! I know it can be hard, I hear you, I always want to crack into the fun of cooking. But if you want really deep and developed flavours, give your marinades time to permeate the meat. When it comes to this lamb shoulder, marinating overnight really does yield the best results. 

Ingredients

  • 1 x 1 kg butterflied boneless lamb shoulder 
  • extra-virgin olive oil, for brushing 
  • sea salt and freshly ground black pepper 
  • 1 handful of coriander leaves 

Chermoula spice rub

  • 1 bunch of coriander, chopped 
  • 1 bunch of flat-leaf parsley, chopped 
  • 3 cm piece of ginger, grated 
  • 4 garlic cloves, crushed 
  • ½ onion, chopped 
  • 2 teaspoons smoked paprika 
  • 1–2 teaspoons dried chilli flakes 
  • 1 teaspoon ground cumin 
  • 1 teaspoon ground coriander 
  • 1 teaspoon sea salt 
  • finely grated zest and juice of 1 lemon 
  • 125 ml (½ cup) extra-virgin olive oil 

Tahini sauce

  • 150 g unsweetened coconut yoghurt 
  • finely grated zest and juice of 1 lemon 
  • 2 tablespoons hulled tahini 
  • 1 tablespoon apple cider vinegar 
  • 1 garlic clove, crushed 
  • ½ teaspoon ground cumin 
  • ¼ teaspoon chilli powder 

 

Method

  1. For the chermoula spice rub, place all the ingredients in a food processor and blitz until well combined. Rub all over the lamb shoulder, cover and refrigerate for 2 hours or overnight for unforgettable results. 
  2. Remove the lamb from the fridge about 1 hour before you intend to start cooking. 
  3. Preheat the barbecue grill to medium–hot and brush it with a little oil. 
  4. Place the lamb on the barbecue, skin-side down, and brown for 15 minutes on one side, then turn and cook for a further 10 minutes. Reduce the heat to medium, close the lid and cook for a further 15–20 minutes, until charred and crispy on the outside and cooked through. Transfer to a wooden board, cover loosely with foil and leave to rest for 15 minutes. 
  5. For the tahini sauce, mix all the ingredients in a small bowl. Slice the lamb and season well with salt and pepper. Drizzle with the tahini sauce and some olive oil, then scatter over the coriander leaves and serve.

LukeHines_BarbecueThis CVR.jpg

Barbecue This! by Luke Hines,
Photography by Mark Roper
Published by Plum, RRP $39.99

 

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