Recipe: Jo Seagar’s BBQ St Clements Lamb with Fresh Mint Yoghurt Sauce


‘Oranges and lemons say the bells of St Clements.’ This is the inspiration for this easy but fabulous way to cook lamb on the BBQ. What more perfect choice for our New Zealand Christmas feast than lamb.

Serves 6–8
Prep time: 5 minutes
Marinating time at least 1 hour
BBQ time: 40 minutes


INGREDIENTS

Boneless leg of lamb, butterflied flat (the butcher will do this for you)
2 lemons
2 oranges
6–8 fresh rosemary sprigs
6 cloves garlic, peeled and sliced or chopped
3 tablespoons olive oil
1 tablespoon fennel seeds
1 tablespoon flaky sea salt
Rosemary sprigs to garnish
Flatbreads to serve

FOR THE FRESH MINT YOGHURT SAUCE

Makes 2 cups

500g thick Greek-style yoghurt
1 handful fresh mint leaves, washed
2 tablespoons sugar
2 tablespoons malt vinegar
¼ cup boiling water
2 tablespoons sweet chilli sauce
1 clove garlic, crushed

METHOD

Place the lamb in a large dish or plastic bag. Cut the lemons and oranges in half and squeeze the juice over the meat.

Add the fruit halves, rosemary, garlic and olive oil to the dish or bag. Turn the meat to coat well and leave for an hour for the flavours to develop. Can be left overnight in the refrigerator.

Preheat BBQ to a high temperature. If you have a thermometer on the BBQ it should read 250°C.

Place the lamb on the grill. Sprinkle with fennel seeds and flaky sea salt. Baste with the herb/olive oil marinade. Put the halved lemons and oranges on the grill too, if desired.

Close the BBQ lid and cook for 10 minutes without disturbing. Turn the meat and close the lid, and if using a gas BBQ, turn off. Leave the meat for 20–30 minutes then open the lid and remove to a carving board or serving plate. Garnish with fresh rosemary sprigs and the BBQ-ed orange and lemon halves.

Place the yoghurt in a medium-sized bowl. Sprinkle the mint with the sugar and finely chop. Place in a small bowl and pour over the vinegar and boiling water. Stir to dissolve the sugar then cool. Mix into the yoghurt. Add the sweet chilli sauce and garlic. Store in the refrigerator.

To serve, slice the meat onto a plate or flatbreads and spoon over fresh mint yoghurt sauce.

COOK’S TIP

This recipe can easily be doubled for larger gatherings or to ensure cold lamb leftovers for Boxing Day. The yoghurt sauce can be made a day or two ahead. Serve either chilled or at room temperature over hot meat.

Extracted from Better than a Bought One, by Jo Seagar, published by Random House, RRP$50.00. Photography by Jae Frew.

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