Slow-cooked Moorish lamb with buttermilk dressing
- June 2015
- Serves 6-8
- Hands-on time 15 min, oven time 4½-5 hours, barbecue time 30 min, plus marinating and resting
Lamb is marinated in bold Middle Eastern flavours, slow-cooked to perfection and then covered in a garlicky buttermilk dressing. We’ve finished it off on the barbecue for 30 minutes too, to add extra smoky flavour.
If you love the idea of lamb cooked in plenty of spice, then check out our harissa-spiced slow-roast lamb recipe for another spectacular showstopper.
- 29g (10.7g saturated)
- 2.6g (0.7g sugars)
If you’re not finishing the lamb on the barbie, unwrap and finish it in a hot griddle pan, turning, for 15-20 minutes or in the oven in a roasting tin for 30 minutes. You won’t get the barbecue flavour but it will still taste great.
Marinate the lamb up to 48 hours ahead, covered in the fridge. Partially slow cook the lamb (step 2) for 4 hours the day before. Chill overnight then, on the day, return to the oven for an hour and continue from step 3.
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