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 is co-founder and CEO at Sous Chef. She has worked in food for over ten years.
Nicola first explored cooking as a career when training at Leiths, before spending the next decade in Finance. However... after a stage as a chef at a London Michelin-starred restaurant, Nicola saw the incredible ingredients available only to chefs. And wanted access to them herself. So Sous Chef was born.
Today, Nicola is ingredients buyer and a recipe writer at Sous Chef. She frequently travels internationally to food fairs, and to meet producers. Her cookbook library is vast, and her knowledge of the storecupboard is unrivalled. She tastes thousands of ingredients every year, to select only the best to stock at Sous Chef.
Nicola shares her knowledge of ingredients and writes recipes to showcase those products. Learning from Sous Chef's suppliers and her travels, Nicola writes many of the recipes on the Sous Chef website. Nicola's recipes are big on flavour, where the ingredients truly shine (although that's from someone who cooks for hours each day - so they're rarely tray-bakes!).
