Lamb with Pomegranate and Tahini
Lamb with Pomegranate and Tahini



  • 2 x 650g butterflied lamb shoulder
  • 2 crushed garlic cloves
  • Olive oil
  • 200g tomatoes, halved
  • Small handful of coriander
  • Small handful of mint
  • 2 tbsp pomegranate seeds
  • 2 tbsp toasted pine nuts
  • For the Sauce
  • 140g Greek yoghurt
  • 2 tbsp tahini
  • 1 tbsp peanut butter
  • 1 lemon, zest and juice
  • ½ tsp ground cumin
  • Rub the butterflied lamb shoulders all over with olive oil, the garlic and plenty of seasoning and cook, covered, on a barbecue for 10 mins. Turn and cook for another 10 mins for medium rare, then transfer to a plate and leave to rest.
  • Meanwhile, mix the yoghurt, peanut butter, tahini, garlic, lemon juice and zest and the cumin in a bowl. Stir well and season. Thickly slice the lamb and serve with spoonfuls of tahini sauce over the top, scattered with tomato slices, coriander, mint, pine nuts and pomegranate seeds.
20 mins
6 serving

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