Barbecue spiced lamb

Barbecue spiced lamb

By
From
Coconut Oil: Nature’s Perfect Ingredient
Serves
2

Don’t be put off by the fact that this takes hours to prepare – I promise that it’s well worth waiting for! The marinating time allows the spices to really permeate the lamb, leaving the most mouth-watering flavours imaginable.

Ingredients

Quantity Ingredient
450g lamb neck fillet, cubed or cut into bite-size pieces
1-2 limes, juiced
1 tablespoon ground coriander seeds
1 tablespoon ground cumin
1 teaspoon ground cinnamon
125g greek yoghurt
20g lucy bee coconut oil

Method

  1. In a glass or non-reactive bowl, combine the lamb and lime juice, then cover, refrigerate and marinate for 2 hours.
  2. Drain the juices from the meat and pat it dry. Mix the spices with the yoghurt in a large bowl, and then add the lamb, before covering and marinating in the fridge for another 4 hours.
  3. Remove the lamb from the yoghurt and, if cooking on a barbecue, thread onto skewers. Brush with a little coconut oil, then cook on the barbecue, turning frequently to avoid burning. Alternatively, heat the coconut oil in a large frying pan and fry the lamb, in batches if necessary to avoid overcrowding, over a medium to high heat, until cooked to your liking, 10–20 minutes.
  4. Serve either just as it is, or with Roasted Sweet Potato Wedges,Tzatziki and a green salad.
Tags:
coconut oil
healthy
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