Lamb

Spiced anchovy and mint-yoghurt lamb

Name: Spiced anchovy and mint-yoghurt lamb
Yield: 6
Ingredients: 500g Greek yoghurt; 4 garlic cloves, crushed; 1 bunch mint, leaves picked, plus extra leaves to serve; 2 tsp dried oregano; 2 tsp ground cumin; 1 tsp ground coriander; 6 anchovy fillets in oil, drained; Juice of 1 lemon; 2kg butterflied lamb shoulder; 2 tbs extra virgin olive oil; 250g cherry tomatoes

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by Matt Moran

Chef and delicious. Produce Awards judge

Feb 22, 2019

This lamb dish makes a strong case for anchovies.

500g Greek yoghurt
4 garlic cloves, crushed
1 bunch mint, leaves picked, plus extra leaves to serve
2 tsp dried oregano
2 tsp ground cumin
1 tsp ground coriander
6 anchovy fillets in oil, drained
Juice of 1 lemon
2kg butterflied lamb shoulder
2 tbs extra virgin olive oil
250g cherry tomatoes

Method

1.

Place yoghurt, garlic, herbs, spices, anchovies and lemon juice in a food processor and whiz until smooth and combined. Place lamb in a non-reactive dish and coat in marinade. Cover and chill overnight or for up to 48 hours. Remove from marinade and wipe off excess. Bring to room temperature. Season and drizzle with 1 tbs oil.
2.

Heat a barbecue or chargrill pan to medium heat. Add lamb, cover and cook for 15 minutes. Turn lamb and cook for a further 10 minutes, covered, for mediumrare (a meat thermometer inserted into the thickest part of the lamb will read 60-65°C). Toss tomatoes in remaining 1 tbs oil and add to barbecue in final 10 minutes of lamb cooking time. Remove lamb and tomatoes from barbecue, enclose in foil and rest for 15 minutes.
3.

To serve, roughly crush the tomatoes, reserving juice to pour over the lamb, and transfer to a serving platter with thickly sliced lamb. Pour over tomato juice and scatter with extra mint.