Barbecued Lamb with Baharat and Yoghurt
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...
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Cooking tools:
- Food processor
- Microplane
- Grill
- Roasting pan
- Roasting rack
- Mixing bowl
- Parchment paper
- Aluminum foil
- Refrigerator
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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