Za'atar and yoghurt BBQ lamb is a quick and easy dish for a summer BBQ. You can buy a whole leg of lamb and cut out the bone yourself, or just ask your butcher to do it for you. The yoghurt helps to tenderise the lamb - if you have time, it is best left to marinate overnight.
- 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
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.