Spiced butterflied lamb leg with yoghurt tahini Spiced butterflied lamb leg with yoghurt tahini

A great addition to your barbecue repertoire, this recipe puts a Mediterranean spin on the classic Aussie favourite.


Serves 10


1 hour 10 minutes + marinating time



  • 2.7kg boneless lamb leg
  • 1 bunch coriander, washed and chopped, plus extra to serve
  • 2 tsp red pepper flakes
  • 2 tbs Moroccan spice mix
  • 3 tsp ground cumin
  • 4 cloves garlic, minced
  • ¼ cup olive oil
  • ½ cup Greek yoghurt
  • 1 tbs tahini
  • 2 tsp lemon juice


In a medium bowl, combine the coriander, red pepper flakes, Moroccan spice mix, 2 teaspoons of the cumin, garlic and oil. Season to taste. Rub all over lamb and place in a shallow glass or ceramic dish. Cover loosely with foil and marinate in the fridge for 2 hours minimum or preferably overnight.
Remove lamb from the fridge and allow it to stand for 30 minutes to bring the meat up to room temperature. Pre-heat barbecue hotplate to high. Cook lamb, fat side down, for 5 minutes or until browned. Turn lamb over and cook for a further 5 minutes, then reduce the heat to medium and cook for 30 minutes, turning occasionally. Remove lamb from the barbecue, cover loosely with foil and rest for 15 minutes before slicing.
To make the yoghurt tahini, combine yoghurt, tahini, the remaining teaspoon of cumin and lemon juice in a medium bowl and season to taste. Serve sliced lamb with yoghurt tahini and garnish with the remaining coriander leaves.

Originally published in The Costco Connection, Christmas 2020. Pick up the latest copy at your local warehouse or read it online.