Barbecue spiced lamb

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.

Serves 2

Ingredients

• 450g lamb neck fillet, cubed or cut into bite-size pieces
• Juice of 1–2 limes
• 1 tbsp ground coriander seeds
• 1 tbsp ground cumin
• 1 tsp 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 (see page 120), Tzatziki (see page 57) and a green salad.

From Coconut Oil: Nature’s Perfect Ingredient. Recipe text © 2015 Lucy Bee Limited.