Place lamb in a bowl, coat with
In a blender, combine chopped onions, cumin, ginger, garlic, chili, timur, turmeric, molasses, honey, oil, salt and pepper into a smooth paste.
In a large bowl, combine lamb pieces with the spice mixture; mix well, cover and let marinate for at least two hours.
Fire up a charcoal grill and place the marinated lamb slices on the grill, further away from direct fire.
Allow smoking for about an hour, or until the slices are cooked and slightly crisp.
Serve with rice pilaf and stir-fried vegetables, accompanied with mango chutney.
Wash and season lamb with salt and pepper, combine
eramic dish. Season both sides lamb with salt and pepper. Score
asserole dish along with the lamb ensuring the marinade coats the
he marinating paste over the lamb chops in a large bowl
esealable plastic bag. Add the lamb cubes, coat with the marinade
Place lamb chops in a shallow dish.
combine all ingredients except lamb chops in a large shallow
Place lamb in a shallow dish. Combine
oil and oregano with the lamb in a large bowl. Cover
he spice mixture over the lamb pieces.
Add onion and
ealable plastic bag.
Add lamb, then seal bag, pressing out
In a food processor or blender, pulse the one Kiwifruit, yogurt and garlic until pureed but the seeds are not broken.
Place the cutlets into a large bowl.
Pour the marinade over and stir, until all the meat surfaces are covered.
Refrigerate for 2 hours, turning the meat occasionally.
Combine the salsa ingredients together in a medium bowl and set aside.
Preheat a grill.
Brush excess marinade from marinated chops. Cook the chops for 2-3 minutes on each side, until just cooked.
Serve with the salsa.
mall bowl. Rub rack of lamb with mixed spices and wrap
Arrange the lamb chops in a shallow dish. Combine all the remaining ingredients in a medium bowl. Season to taste. Pour over the lamb; turn to coat. Cover and refrigerate overnight.
Preheat the grill to medium-high. Remove the lamb from the marinade. Grill for 6-8 mins, turning once, until cooked to desired doneness. Serve with barbecue sauce.
Place lamb fillets in a bowl with
Combine lamb, vinegar, garlic and half the
Whisk kefir, ras el hanout, garlic and salt together in a medium bowl. Place lamb in a large resealable plastic bag and pour in marinade. Seal bag, pressing out any air. Chill at least 3 hours and up to 24.
Prepare a grill for high heat; thoroughly clean grates and brush with oil.
Remove lamb from marinade shaking off any excess. Grill, turning once, until charred and cooked through, about 3 minutes per side for medium-rare.
Transfer to a platter; let rest 10 minutes. Top lamb with cilantro and scallion and dust with ras el hanout.
ixture all over butter-flied lamb.
Allow marinating for overnight