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Barbecued Lamb Shoulder with Carrot, Tahini and Cumin Sauce

December 21, 2019

Barbecuing a whole lamb shoulder will result in medium rare to medium cooked meat, with some sections more tender than other. The flavour is worth the extra chewing!


(Serves 6)

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


  1. Preheat the flat and open grills of a hooded barbecue.
  2. Season and rub a little extra virgin olive oil over the lamb. Place skin side down on the flat grill and brown on high for 5 minutes. Turn and brown the other side for 5 minutes.
  3. Place a cooling rack on the flat grill and lay the lamb on top. Turn the heat down to low and close the hood. Cook for 20 minutes.
  4. Brown again on the open grill on high for 3 – 5 minutes on each side.
  5. Transfer to a dish, sprinkle over the ¼ cup rosemary on both sides and cover with foil to rest 15 minutes.
  6. Boil the carrots in salted water until soft and then puree with the lemon juice, cumin, cinnamon, vinegar, tahini, seasoning, 150 ml extra virgin olive oil and 2 – 3 tbsp hot water to make a light soft puree.
  7. Thinly carve the lamb and then mix a little cold water into the yoghurt.
  8. Serve the lamb drizzled with the yoghurt and extra virgin olive oil, a dust of ground cumin, dollops of carrot sauce and garnished with chopped rosemary and flowers, dill tips and seasoning.

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