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BBQ butterflied lamb with tahini sauce

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  • Egg free
  • Gluten free
  • Wheat free
  • No added sugar

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!

  • Serves6
  • Cook time20 minutes
  • Prep time20 minutes


  • 2 x 660g Coles Australian Lamb Butterflied Shoulder with Spiced Marinade
  • 200g Perino tomatoes, halved
  • 1/3 cup coriander sprigs
  • 1/3 cup mint sprigs
  • 2 tbs fresh or frozen pomegranate seeds
  • 2 tbs pine nuts, toasted

Tahini sauce

  • 1/2 cup (140g) Greek-style yoghurt
  • 2 tbs tahini
  • 1 tbs peanut butter
  • 1 garlic clove, crushed
  • 1 lemon, rind finely grated, juiced
  • 1/2 tsp ground cumin

Nutritional information

Per Serve: Energy: 3310kJ/792 Cals (38%), Protein: 39g (78%), Fat: 65g (93%), Sat fat: 29g (121%), Carb: 11g (4%), Sugar: 5g (6%), Fibre: 3g (10%), Sodium: 835mg (42%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. 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.
  2. 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.
  3. 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.