Middle Eastern Grill

INGREDIENTS

1.5kg lamb roast - ask you butcher to de-bone it for you if you like

2 tablespoons of Salivate! Spice Blend

3 - 4 cloves garlic finely chopped

1 lemon

1/2 cup extra virgin olive oil salt & pepper to taste

12 skewers if you wish

small bunch of parsley chopped

With a sharp knife cut the meat away from the bone. The best way of doing this is through feel and cutting as close to the bone as possible

Cut away all fat and then butterfly the meat so that it is uniform in width - this will make cooking easier, or chop into cubes so you can thread them onto skewers.

Place meat in a marinating dish

NOW FOR THE SPICES

Mix the spices with the olive oil and and pour the mixture on to the lamb

Give the lamb a good massage. Set aside. Leave to marinate for at least an hour

Heat your BBQ or frypan to hot, fry the lamb to your taste. I usually cook mine for about 4 - 5 minutes on both sides because I like mine quite pink in the middle

Squeeze lemon juice over for taste and sprinkle with the parsley

Serve with tabbouleh, yoghurt and grilled pita.