TIP: Lamb can be rubbed with spice blend and oil up to one day ahead. Keep covered in the fridge. Remove from fridge 30 minutes before barbecuing. Resting lamb after cooking redistributes the juices throughout the meat, making it tender when cut.Â
Ingredients
Method
Using a sharp knife, cut 1cm deep slashes, about 2cm apart, across the skin-side of the lamb. Combine spice blend with oil in a bowl. Rub all over lamb.Â
Heat a lightly oiled barbecue grill plate over a high heat. Add lamb, skin-side up. Turn off the middle burners. Reduce heat to medium to low. Close the lid or cover the lamb loosely with foil. Cook for 20 minutes. Turn over lamb. Cook with a closed lid for a further 5 to 10 minutes, or until cooked to your liking. Remove. Rest, loosely covered with foil, for 15 minutes. Thickly slice lamb. Reserve resting juices.Â
Meanwhile, to make tabouli, combine burghul, juice, and tomatoes in a large bowl. Stand, covered, for 20 minutes. Add remaining ingredients. Season with salt and pepper. Toss well.Â
Place tabouli and lamb onto serving plates. Drizzle over reserved juices. Serve with Turkish bread, baba ghanoush and lemon wedges.Â
