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Barbecued Middle Eastern Lamb Recipe

Experience a taste of the Middle East with this succulent barbecued lamb recipe! Tender lamb, marinated in a vibrant blend of aromatic spices and herbs, is slow-cooked to perfection on the grill, resulting in juicy, flavorful meat that's perfect for a special occasion or a weeknight feast. This recipe offers a delicious fusion of sweet, savory, and smoky flavors that will tantalize your taste buds.

Prep Time 20 mins
Cook Time 105 mins
Calories 1045.5 kcal
Protein 169g
Rating 5.0 (1 Reviews)
Barbecued Middle Eastern Lamb 95

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Barbecued Middle Eastern Lamb

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How to Make Barbecued Middle Eastern Lamb

  1. In a large bowl, whisk together 1/2 cup olive oil, 1/4 cup lemon juice, 2 tablespoons pomegranate molasses, 1 tablespoon ground cumin, 1 tablespoon ground coriander, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon cinnamon, 1/4 teaspoon cayenne pepper (optional), 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
  2. Using a small sharp knife, pierce the lamb all over to allow for better marinade penetration.
  3. Place the lamb in a large, resealable container or bag.
  4. Pour the marinade over the lamb, ensuring it's fully coated. Massage the marinade into the meat.
  5. Seal the container or bag tightly and refrigerate for at least 12 hours, or up to 48 hours for maximum flavor.
  6. Preheat your barbecue to medium-high heat (approximately 350-400°F).
  7. Place the lamb on the grill rack, basting generously with the remaining marinade.
  8. If using a grill with a lid, close it; otherwise, loosely cover the lamb with foil. Cook for 1 1/2 hours, basting and turning the lamb every 30 minutes to ensure even cooking and prevent burning. Use a meat thermometer to check for doneness; internal temperature should reach 145°F for medium-rare.
  9. Remove the lamb from the grill and let it rest, loosely tented with foil, for 10-15 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful roast.

Nutrition Information (Approximate per serving)

Sodium

10 g

Sugar

2g

Fat

141g

Carbs

1g

Recipe Tags (Choose a tag and find related recipes!)

Weeknight Time To Make Course Main Ingredient Cuisine Preparation Main Dish Lamb Sheep Asian Middle Eastern Meat 4 Hours Or Less