Za'atar & Yoghurt BBQ Lamb Recipe
by Nicola Lando
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180 minutes prep time
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30 minutes cook time
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Easy
Ingredients Serves: 6
- 2kg leg of lamb, bone out and butterflied
For the marinade
- 300g plain yoghurt
- 5 cloves garlic, crushed
- 2 tbsp za'atar
- 1 tbsp salt
- Juice of 1 lemon
For the sauce
- 150g plain yoghurt
- 1 tbsp harissa
- 1/2 tsp salt
Equipment
Method
- To make the marinade, mix together yoghurt, garlic, za'atar, salt and lemon juice. Rub the marinade into the lamb and leave in the fridge for 3 hours or overnight. Remove from fridge 1 hour before cooking.
- When you are ready to cook, scrape off any marinade that might fall off into the BBQ. Grill on a hot BBQ, turning regularly for 20-30 minutes until the outside is slightly charred and the middle measures between 45 C - 60 C.
- Leave to rest for 10 minutes. To make the sauce, mix together yoghurt, harissa and salt. Slice and serve with harissa-yoghurt sauce.
About the author
Nicola Lando is the co-founder and CEO of Sous Chef, where she has spent more than a decade sourcing, tasting and selecting specialist ingredients, cookware and tableware from producers around the world.
She trained at Leiths and later completed a stage at a Michelin-starred London restaurant, experiences that helped shape Sous Chef’s original mission: to give home cooks access to the same exceptional ingredients used by professional chefs.
Today, Nicola leads much of Sous Chef’s product sourcing and ingredient selection, working directly with producers and travelling internationally to food fairs, farms, mills and manufacturers. She tastes thousands of products each year and has built deep expertise across storecupboard ingredients, olive oil, condiments, spices, preserved foods and specialist cooking ingredients.
She holds an olive oil sommelier certification from ESAO in Spain, Imperial Executive Education’s Certificate in Nutrition for Health: Evidence-Based Tools and Strategies certificate; as well as studying Food Safety and Control at University of Greenwich.
Nicola also writes recipes and ingredient guides for Sous Chef, combining practical cooking experience with first-hand knowledge from producers, suppliers and specialist food makers. Her work focuses on helping cooks understand how to choose better ingredients, use them well, and get more flavour from their cooking.
