This Middle Eastern-inspired BBQ butterflied lamb with tahini sauce recipe is the perfect main for your next dinner party. Best of all, it’s fuss-free and easy to make!
Serves66
Cook time20 mins20 minutes
Prep time20 mins20 minutes
Ingredients
2 x 660g Coles Australian Lamb Butterflied Shoulder with Spiced Marinade
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 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 medium-rare or until cooked to your liking. Transfer to a plate. Cover with foil. Set aside for 10 mins to rest.
Step 2
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.
Step 3
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.
