Name: Yoghurt-Marinated Barbecued Lamb
Yield: Ingredients For 6
Ingredients: 5 tbsp olive oil; 1 tsp coriander seeds; 6 garlic cloves; 1 tsp cumin seeds; 1.8 kg / 4 lb leg of lamb, boned; 1 tsp black peppercorns; 2 cm / ¾ in piece of cinnamon stick; 2 cloves; salt and pepper; small bunch of fresh thyme; 18 small-to-medium-sized Spanish onions; 450 ml / ¾ pt thick natural yoghurt; juice of 3 limes

Preparation info

Ingredients For
6

Difficulty
Medium

Appears in

Quaglino's

By Richard Whittington and Martin Webb

Published 1995

About

Yoghurt marinades are common throughout North Africa, The Middle East and India, where they are used to tenderize frankly inferior cuts of meat. Just why yoghurt should have a tenderizing effect is a mystery, but it also works well with the better cuts of meat we enjoy in Britain. It is important to brush the marinade off before cooking as otherwise it tends to cake and burn.

Use a leg of lamb and have your butcher bone it for you, a tricky task and one which you really need to lear