Marinating the lamb with greek yoghurt makes this a succulent and tender NZ lamb BBQ recipe.
Preparation Time: 40 minutes + 1 hour/overnight marinating time
Cooking Time: 40-50 minutes
1 cup greek yoghurt, plus extra to serve
2 tablespoons Moroccan seasoning
2 teaspoons crushed garlic
1.3kg boneless leg of lamb, butterflied
1 cup rice and quinoa mix
1 cup red grapes, halved
1/2 cup roughly chopped toasted walnuts
2 spring onions, sliced
2 tablespoons finely chopped flat leaf parsley
1/3 cup extra virgin olive oil
juice of 1 lemon
1. Combine yoghurt, Moroccan seasoning and garlic in a large bowl or resealable bag. Add lamb; turn to coat. Cover and chill for at least 1 hour or overnight, turning occasionally.
2. To make the salad, cook rice and quinoa mix according to packet instructions. Allow to cool before combining with grapes, walnuts, onions and parsley. Combine olive oil and lemon juice in a screw-top jar and season to taste. Shake until well combined and toss into the salad.
3. Heat a barbecue, grill pan or grill to medium-high heat. Grill until meat is cooked to your liking (10-15 minutes per side for medium-rare). Rest 10 minutes before thinly slicing and arranging on a platter. Serve lamb with grain salad and drizzle with extra yoghurt.
Rice and quinoa mix is available in the rice section of the supermarket.
Any single or combination of grains can be used. Barley, rice, freekah or even lentils make excellent alternatives. Couscous would also work well.
Marinating any meat in yoghurt has a tenderising effect and gives a succulent result.