Moroccan Style BBQ Lamb
Posted on October 13 2014
Moroccan Style BBQ Lamb
with Curry Traders Indian BBQ Rub!
This dish is popular in North African countries and Aussie backyards.
What you will need!
1 x jar of Indian BBQ rub
1 x leg of lamb, boned (butterfly cut)
1 x tub of Indian yoghurt or greek yogurt
1 x red capsicum (halved, seeded and cut into 2cm wide strips)
1 x yellow capsicum (halved, seeded and cut into 2cm wide strips)
8 x cloves of garlic
2 x lemons
250 grams of truss tomatoes
Make up Yoghurt Spread
Mix 3rd of a tub of yoghurt
1 garlic clove crushed
2 teaspoons of Indian rub
1 teaspoon of honey
1/2 of a squeezed lemon
Cover and set aside in fridge.
Marinate
Cut lamb into 8 pieces and prick with fork.
In a large bowl mix 3rd of the yoghurt.
3 tablespoons of Indian rub,2 crushed garlic cloves and 1/2 lemon.
Coat lamb in the yoghurt and place in the fridge for at least 2 hours.
How to cook
Preheat a BBQ grill on medium heat. Cook lamb skin side down first for 2 mins each side.
Place capsicum in a lightly greased flame proof pan and cover with lamb. Place capsicum in a lightly greased flame proof pan and cover with lamb, add truss tomatoes and remaning garlic cloves and lemon wedges.
Cover with foil and place back onto BBQ for 7 mins.
Then remove from heat and let it rest for a further 7 min.
Remove foil and serve with your yogurt mix, a salad and a few beers.
