Name: BBQ butterflied lamb with tahini sauce recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 1
Ingredients: 2 x 660g Lamb Butterflied Shoulder with Spiced Marinade; 200g Perino tomatoes, halved; 82.50 ml coriander sprigs; 82.50 ml mint sprigs; 40.00 ml fresh or frozen pomegranate seeds; 40.00 ml pine nuts, toasted; 140g yoghurt; 48.00 gm tahini; 20.80 gm peanut butter; 1 garlic clove, crushed; 1 lemon, rind finely grated, juiced; 1.25 gm ground cumin

BBQ butterflied lamb with tahini sauce recipe

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Prep Time:
20 minutes

Cook Time:
20 minutes

Total Time:
40 minutes

Indulge in irresistible BBQ butterflied lamb with creamy tahini sauce, perfect for saving some for later.

Ingredients:

2 x 660g Lamb Butterflied Shoulder with Spiced Marinade
200g Perino tomatoes, halved
82.50 ml coriander sprigs
82.50 ml mint sprigs
40.00 ml fresh or frozen pomegranate seeds
40.00 ml pine nuts, toasted
140g yoghurt
48.00 gm tahini
20.80 gm peanut butter
1 lemon, rind finely grated, juiced
1.25 gm ground cumin

Instructions:

Preheat a covered barbecue to medium-low heat. Spray the lamb generously with olive oil spray and season well. Grill the lamb covered for 10 minutes. Flip the lamb and continue grilling for another 10 minutes for medium-rare doneness or until it reaches your desired level of doneness. Place the lamb on a plate, cover it with foil, and let it rest for 10 minutes before serving.
For the tahini sauce, in a bowl, mix together yoghurt, tahini, peanut butter, garlic, lemon rind, and cumin. Add 1-2 tablespoons of lemon juice. Stir well, adding a splash of water if needed. Season to taste.
Slice the lamb generously and place it on a platter. Drizzle the tahini sauce over the top. Sprinkle with tomato, coriander, mint, pomegranate seeds, and pine nuts. Season to taste before serving.

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