Meat & Chicken

Marinated Lamb

In the Mediterranean countries, lamb is generally barbecued slowly overĀ  charcoal, giving it a very unique taste. If you can go to the trouble, try this recipe over a flameless charcoal BBQ. It will be well worth it.


80ml (1/3 cup) pomegranate molasses
1 tbsp freshly grated ginger
2 tsp ground coriander
2 tsp ground cumin
1.5kg boneless lamb leg


1. Combine the pomegranate molasses, ginger, coriander and cumin in a large non-metallic bowl and stir well.
2. Add the lamb, baste with the pomegranate mixture, cover and set aside in the fridge to marinate, preferably overnight.
3. Remove lamb from fridge and set aside for 30 minutes before cooking.
4. Preheat a barbecue on medium high for 10 minutes.
5. Drain off the excess marinade and place the lamb on the barbecue, reduce the heat to medium and cook for 20 minutes.
6. Turn and cook for a further 15-20 minutes (for medium) or to your liking. (This recipe can also be made with a butterflied leg.)
7. Transfer lamb to a plate, cover loosely with foil and set aside to rest for 10-15 minutes before thinly slicing.

Serve with bulgur pilaf and summer salad with pomegranate vinigrette.

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