Barbecued Lamb with Baharat and Yoghurt | Gourmet Traveller
Gourmet Traveller's recipe for barbecued lamb in baharat and yoghurt topped with pomegranate is the vibrant Christmas main dish to cook ahead of Christmas Day - and still have leftovers for Middle...
Ingredients
- 500 gm Greek-style yoghurt
- 15 gm ground baharat (see note)
- 4 garlic cloves, finely grated
- Finely grated zest of 2 lemons
- 1 cup (loosely packed) coriander leaves, finely chopped
- 3 kg easy-carve leg of lamb, French trimmed (see note)
- 2 tbsp pomegranate molasses, plus extra for drizzling
- Pomegranate arils and chopped flat-leaf parsley, to serve
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