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Home  >  Inspire & Create  >  Summer Recipes  >  BBQ Butterflied Lamb with Tahini Sauce


RECIPE

BBQ Butterflied Lamb with Tahini Sauce

Prep

20 mins


Cooking

20 mins


Difficulty

Easy


Serves

6

BBQ Butterflied Lamb with Tahini Sauce

Ingredients

  • 2 x 660g Coles Australian Lamb Butterflied Shoulder with Spiced Marinade
  • 200g Perino tomatoes, halved
  • ⅓ cup coriander sprigs
  • ⅓ cup mint sprigs
  • 2 tbs fresh or frozen pomegranate seeds
  • 2 tbs pine nuts, toasted
  • Tahini sauce
  • ½ cup (140g) Greek-style yoghurt
  • 2 tbs tahini
  • 1 tbs peanut butter
  • 1 garlic clove, crushed
  • 1 lemon, rind finely grated, juiced
  • ½ tsp ground cumin

Method

  1. Preheat a covered barbecue on medium-low. Spray lamb with olive oil spray. Season. Cook lamb, covered, on grill for 10 mins. Turn the lamb and cook for a further 10 mins for
  2. medium-rare or until cooked to your liking. Transfer to a plate. Cover with foil. Set aside for 10 mins to rest.
  3. Meanwhile, to make the tahini sauce, combine the yoghurt, tahini, peanut butter, garlic, lemon rind and cumin in a bowl. Add 1-2 tbs of lemon juice. Stir to combine, adding a little water, if necessary. Season.
  4. Thickly slice the lamb and arrange on a serving platter. Spoon over tahini sauce. Sprinkle with tomato, coriander, mint, pomegranate seeds and pine nuts. Season to serve.

Easy garnish:
To make the prep for this dish even easier, swap pomegranate seeds for chopped dried cranberries.

NUTRITION INFORMATION (PER 100G LAMB WITH TOPPINGS)
Energy1043kJ/ 250 (12%) Cals Protein 12g (24%) Fat 21g (30%) Sat Fat 9g (38%) Sodium 263mg (13%) Carb 3g (1%) Sugar 2g (2%) Dietary Fibre 1g (3%)