Butterflied Lamb Shoulder on the BBQ
- 200ml yoghurt
- 1/3 cup golden raisins, soaked in water to soften
- 4 cloves garlic, peeled
- 1 tsp cumin seeds, ground
- 1 tsp coriander seeds, ground
- 1 tsp turmeric
- 1 tbsp honey
- pinch sea salt
- 70g ground almonds
- 1 tsp chilli powder
- juice of 1 lemon
- 1.8kg butterflied lamb shoulder
Place all the marinade ingredients in a food processor and blitz to combine. Rub all over the shoulder, cover and place in the fridge overnight. Remove the lamb from the fridge 30 minutes before cooking, to bring it up to room temperature.
Heat the barbecue to 225ºC. You want an offset fire for this one.
Cook the lamb for 20 minutes on each side until medium, and rest for 10 minutes. Slice and serve.