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What's Cookin'?

A recipe for July Spiced butterflied lamb with griddled aubergine

Serves 10
Prep time: 15 minutes
Cooking time: 50 mins plus marinating time (overnight if possible)

  • 2.5 kg leg of lamb, butterflied
  • large bunch fresh mint
  • grated rind and juice of 2 lemons
  • 4 – 5 cloves garlic, peeled and roughly chopped
  • 2 tbsp ground coriander
  • 1 tbsp ground cumin
  • 1 tsp cayenne pepper
  • 150 ml natural yogurt
  • 4 medium aubergines, sliced lengthways
  • salt and ground black pepper

1 Open out the lamb and place in a shallow dish. Whiz the mint, lemon rind and juice, garlic, coriander, cumin, cayenne, yogurt and seasoning in a blender. Pour over the lamb and turn to coat the meat completely. Cover the dish with cling wrap and chill overnight if possible but at least for 2 hours.

2 Light the barbecue (or oven to 200C gas mark 6). Remove the lamb from the marinade and cook on the barbecue for 45 – 50 minutes turning until just cooked through but still pink. Remove the lamb to a warm platter, cover loosely with foil and leave to rest for 10 -15 minutes.

3 Brush the aubergines with the leftover marinade and cook on the barbecue for 8 – 10 minutes (while the lamb is resting) until charred and cooked through. Serve with the sliced lamb.