Yoghurt-Marinated Barbecued Lamb

Preparation info
  • Ingredients For


    • Difficulty


Appears in
Quaglino's: The Cook Book

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