Chilli barbecued lamb

By Donna Hay

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Chilli barbecued lamb. Photo / Chris Court
Chilli barbecued lamb. Photo / Chris Court

Serves 4-6

1/4 cup olive oil
1/4 cup lemon juice
1 Tbsp finely grated lemon rind
2 cloves garlic, crushed
1 tsp smoked paprika
1 tsp dried chilli flakes
1 tsp ground cumin
2kg boneless lamb shoulder, trimmed and butterflied
Lemon wedges, to serve

1 Place the olive oil, lemon juice, lemon rind, garlic, paprika, chilli and cumin in a bowl and mix until well combined.

2 Place the lamb in a baking tray and pour over marinade.

3 Cover with aluminium foil and refrigerate for 3 hours or overnight.

4 Preheat a barbecue over medium heat and cook the lamb for 15 minutes each side for medium-rare or until cooked to your liking.

5 Serve with the dips, tabouleh and lemon.

* For more recipes by Donna Hay click here.

- NZ Herald

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