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Barbecued lamb with Lebanese garlic sauce recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try  Barbecued lamb with Lebanese garlic sauce recipe. Enjoy quick and easy Middle Eastern food recipes and learn how to make  Barbecued lamb with Lebanese garlic sauce. 

To Prep 0:30
To Cook 0:50

1.5kg boned lamb shoulder
2 teaspoons allspice
1/3 cup olive oil
1 baby cos lettuce heart, trimmed, leaves separated
400g tomato medley mix, halved
1 Lebanese cucumber, halved, sliced
1/2 small red onion, thinly sliced
1/2 cup torn fresh mint leaves
1/4 cup lemon juice
Lebanese bread, warmed, to serve

Lebanese garlic sauce
6 garlic cloves, peeled, roughly chopped
1 teaspoon sea salt
1/4 cup lemon juice
1 egg white
1 cup rice bran oil
2 tablespoons iced water


Step 1
Place lamb in a shallow glass or ceramic dish. Add allspice and 1/4 cup oil. Rub to coat lamb all over. Cover. Refrigerate for 2 hours, if time permits.

Step 2
Make Lebanese garlic sauce: Place garlic, salt and 1 tablespoon lemon juice in a food processor. Process, scraping down sides often, until garlic is finely chopped. Add egg white. Process until smooth. With motor operating, gradually add half the oil in a slow steady stream. Then gradually add remaining lemon juice in a slow steady stream, followed by remaining oil. Gradually add iced water. Process until mixture is white and fluffy. Spoon into a bowl. Cover. Refrigerate until required.

Step 3
Preheat a barbecue chargrill (with hood) on medium-low. Cook lamb, fat-side down, for 15 minutes. Turn lamb. Cook, with barbecue hood closed, for 30 to 35 minutes for medium or until cooked to your liking. Transfer to a plate. Cover loosely with foil. Stand for 10 minutes.

Step 4
Combine lettuce, tomato, cucumber, onion and mint in a bowl. Place lemon juice and remaining oil in a screw-top jar. Season with salt and pepper. Secure lid. Shake to combine. Drizzle dressing over salad. Toss to combine.

Step 5
Slice lamb. Serve with salad, Lebanese bread and garlic sauce.


Cook's note: The garlic sauce makes double the amount you'll need, but can't be halved because of the egg white.

Lebanese garlic sauce: This Lebanese garlic sauce is known as toum, the Arabic word for garlic. It's particularly good with chicken, but also works with meat and vegetables.

Preparation time excludes 2 hours refrigeration time.


Energy 3660kJ    
Fat saturated 12.90g
Fat Total 46.20g    
Carbohydrate Total 52.20g    
Dietary Fibre 4.70g
Protein 59.80g    
Cholesterol 167.00mg
Sodium 880.00mg    

All nutrition values are per serve.
Super Food Ideas - August 2013 , Page 14
Recipe by Claire Brookman

Photography by Andrew Young  

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