Happy Australia Day!
Traditionally, we celebrate Australia day with our family & friends either at the beach or pool and it involves a barbecue. Lamb is mandatory and Triple J is playing in the background counting down the Top 100 songs released for the year just passed.
If you are in need of Aussie Day BBQ recipes then I have two great ones for you;
Moroccan Barbecued Lamb with Minted Yoghurt
This recipe is super easy and quick. I recommend using lamb backstraps as it is such a tender cut (especially if cooked correctly). The marinade is a mix of spices and herbs which compliments the lamb well. Additionally, the minted yoghurt creates the fresh balance to the meal.
5 minPrep Time
6 minCook Time
11 minTotal Time
1 kg Lamb backstraps or fillets, cut into long strips about 2cm wide
1 tblsp ground Cumin
1 tblsp Sweet Paprika
2 Garlic cloves, chopped
1 tblsp Coriander, chopped
1 tblsp Flat-leaf Parsely, chopped
1 tblsp lemon juice, freshly squeezed
Large drizzle of Olive oil
1 cup or 300g Greek natural yoghurt
1-2 tblsp Mint, chopped
- Place the lamb in a bowl and add all spices and herbs. Use your hands to mix and coat lamb. Cover and refrigerate for 1 hour.
- Meanwhile, make the minted yoghurt - add the mint and yoghurt together and stir to combine.
- Cook the lamb on a hot bbq grill for 2 to 3 mins on each side. Once cooked, take off heat and sit aside for 10 mins before serving.