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3 dayÌýmarinated spring lamb (serves 6-8)Ìý

Prep time: 15 minutesÌý
Cooking time: 30 minutesÌý

1 boned and rolled lamb shoulder, cut into long stripsÌý
1 cup ofÌýyogurtÌý
2 tbsp of spice powder, I used curry powder but you can useÌý
Harissa powder, chipotle powder, American style rub or just some smoked saltÌý

Marinate the lamb in a bag pressing out all the air, this ensures all the meat is totally covered and under the influence of the acids of the yogurt.Ìý

Once you have bagged up the lamb, pop it in the fridge and forget about it for 3 days. I might just give it a bit of a shake-up each morning but that’s it.Ìý

After this time, skewer the meat onto either steel or bamboo skewers. Remember if your using bamboo to soak them in water for at least 10 minutes.Ìý

Heat a BBQ or wood fired oven.Ìý

Lightly oil the lamb skewers and place onto the BBQ, cook on a high heat until wellÌýcoloured. RememberÌýcolourÌýis flavor!Ìý

Now comes the most important part of this recipe. ALLOW THE LAMB TO RESTÌý

This is so important, especially as you have cooked it on the BBQ which isÌýaÌýextremely vigorous heat. This heat cooks the lamb so quickly that you need to give it time to rest.Ìý

Serve the lamb with:Ìý
CousÌýCous, cooked as per packet instructionsÌý
GreekÌýyogurtÌý
Fresh corianderÌý
Preserved LemonsÌý