Yoghurt marinated lamb with charred vegetables and pomegranate molasses

Photography by Fiona Andersen

Ingredients

3	Garlic cloves, peeled and crushed
2 tsp	Chopped thyme, finely
¼ cup	Mint, finely chopped
½	Red onions, grated
500 ml	Natural yoghurt
1 kg	Butterflied boneless leg of lamb (Main)
200 ml	Olive oil
4 cups	Red peppers, roasted, drained and roughly sliced
1	Red onion, peeled and sliced into 1cm wedges
3	Agria potatoes, meduim sized, cut into 1cm wedges
2	Garlic head, cut across the bulb
1 tsp	Sweet smoked paprika, spanish
80 ml	Pomegranate molasses

Directions

1. Mix garlic, thyme, mint, grated red onion and yoghurt together in a large bowl. Coat lamb in yoghurt mix, cover with cling wrap and marinate overnight
2. Toss red peppers, onions, potatoes and garlic in a large bowl with 150ml olive oil. Season with salt, pepper and paprika and place on a hot barbecue plate. Cook until vegetables are tender, turning frequently and adjusting heat as required to prevent vegetables from burning.
3. Season lamb with a little salt and pepper, drizzle with remaining olive oil and cook on a hot barbecue grill or plate for 5-7 minutes before turning and cooking for a further 3 minutes until medium-rare to medium. Remove from heat and allow to rest.
4. Carve lamb and serve with charred vegetables and a generous drizzle of pomegranate molasses.