Barbecued Lamb Shoulder with Carrot, Tahini and Cumin Sauce – Sophie Zalokar

Ingredients

• 1.8 – 2 kg lamb shoulder, boned & butterflied
• 150 ml + more extra virgin olive oil
• salt flakes & freshly cracked black pepper
• ¼ cup + extra rosemary, finely chopped
• ½ kg carrots, peeled & cut into chunks
• ¼ cup lemon juice
• 1 tsp + extra ground cumin
• ½ tsp ground cinnamon
• 1 tbsp red wine vinegar
• 2 tbsp tahini
• 2 – 3 tbsp hot water
• 1 cup Greek yoghurt
• ¼ cup fresh dill tips, to garnish
• rosemary flowers (optional), to garnish