It doesn’t get much better than lighting up the barbeque after a long and dark winter. And, I’m happy to say, that’s exactly what we did this past weekend, bathed in sunlight. It was good for the soul. And what better way to enjoy that barbeque than with lamb, marinaded in the most delicious and flavourful marinade, featuring Middle Eastern spices, preserved lemon and two types of garlic. The perfect marinade to rub over a leg of lamb, rotisserie on the barbeque and to eat during one of the first peeks of Spring!
We made the marinade using various Middle Eastern favourite flavourings. First up, preserved lemon (available in jars at any Middle Eastern grocer) plus the zest of a fresh lemon; they give the marinade such a uniquely sour and sweet flavour.
Then, some of our favourite Middle Eastern spices, including urfa biber, a tangy dried crushed pepper from Turkey. Plus some Baharat spice mix for good measure (we make ours freshly using Ottolenghi’s recipe, but you can also buy it ready made from grocer).
And, what really brings the marinade together is two types of garlic. Of course, as you would expect, cloves of standard variety white garlic, giving that classic, garlicky goodness to the marinade. But then another type, that you may not have come across before – black garlic! Black garlic is basically a regular bulb of garlic, that has been slowly caramelised over weeks and weeks of sitting at about 60 degrees Celsius. Here in Melbourne, we get our black garlic from the team at Mushrooms Anonymous and it’s fantastic.
The black garlic gives the marinade a super unique umami, that is crazy good. If you can get your hands on a bulb of black garlic, you must try this marinade!
We rubbed the marinade all over a gorgeous leg of lamb, left it to marinate for a full day in the fridge, and then cooked the leg (still covered in the marinade) on the rotisserie in our barbeque until the it was juicy and medium-rare. Served with a side of our favourite flatbreads (see the recipe here), a fattoush salad and a garlicky yoghurt sauce, it was a seriously good time!
The marinade would also work beautifully with chicken, other cuts of lamb, and fish, or even brushed generously over vegetable and haloumi skewers. Whichever way you use it, I guarantee you it will give your dish the most sensational kick of garlic, lemon and spices that will leave you wanting to go back for more and more!
- ½ preserved lemon (flesh removed)
- 1 tblsp urfa biber
- 1 tblsp Baharat spice mix (preferably freshly made – we like Ottolenghi’s version)
- 1 head black garlic, cloves only, peeled
- 3 cloves (white) garlic, peeled
- 1 lemon, zest of
- ¼ cup of extra virgin olive oil
- freshly ground black pepper
- Place all marinade ingredients into a food processor or a powerful blender, and blitz until well combined.
- Run the marinade over all surfaces of your meat. For larger cuts (like our lamb shoulder), allow to marinade in the fridge for at least 12 hours, better still overnight.
- Cook meat covered in the marinade.