Za'atar & Yoghurt BBQ Lamb

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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.

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

Superfast Thermapen Thermometer

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.