Barbecued lamb (mechoui) with minted yoghurt

As well as lamb backstraps or fillets, you can try this with chops.

Ingredients

• 1 kg lamb backstraps or fillets, cut into long strips about 2 cm wide
• 1 tbsp ground cumin 
• 1 tbsp sweet paprika
• 2 tbsp chopped garlic
• 1 tbsp chopped coriander
• 1 tbsp chopped flat-leaf parsley 
• 1 tbsp lemon juice 
• generous drizzle of olive oil
• salt 

Minted yoghurt

• 1 cup (300 g) natural yoghurt
• ¼ tsp sugar
• 3 tsp chopped mint

Marinating time 1 hour

Instructions

Place the lamb in a bowl and add the remaining ingredients. Use your hands to thoroughly coat the lamb. Cover and refrigerate for 1 hour.

To make the minted yoghurt, blend to combine the ingredients in a blender. Keep cold in the refrigerator until ready to serve.

Barbecue the lamb to medium-rare and serve with the yoghurt.

Photography by Benito Martin. Styling by Lynsey Fryers. Food preparation by Alice Storey and Georgina Larby. Creative concept by Belinda So.

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• Something similar: harissa-rubbed lamb with pistachio couscous.

As well as lamb backstraps or fillets, you can try this with chops.