Quick & Easy

Spiced lemon lamb

The perfect summer lamb dish for cooking on the backyard barbecue.
spiced lemon lamb



1.Combine rind, herbs, 1 tablespoon of the oil, seeds and garlic in large mortar and pestle. Pound to a coarse paste.
2.Combine paste with remaining ingredients in large bowl; cover, refrigerate 2 hours or overnight.
3.Cook lamb on heated oiled barbecue (or grill or grill pan); season. Serve with couscous and yogurt, if you like.

To use preserved lemons, remove and discard the pulp and squeeze the juice from the rind. Rinse the rind well, then use as required. To toast caraway seeds, place in a small dry frying pan over medium-low heat. Stir 1 minute or until fragrant.


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