Ingredients

• 2 x 660g Coles Australian Lamb Butterflied Shoulder with Spiced Marinade
• 200g Perino tomatoes, halved
• 1/3 cup coriander sprigs
• 1/3 cup mint sprigs
• 2 tbsp fresh or frozen pomegranate seeds
• 2 tbsp pine nuts, toasted
• Tahini sauce
• 1/2 cup (140g) Greek-style yoghurt
• 2 tbsp tahini
• 1 tbsp peanut butter
• 1 garlic clove, crushed
• 1 lemon, rind finely grated, juiced
• 1/2 tsp ground cumin
• Select all ingredients

Instructions

1. Preheat a covered barbecue on medium-low. Spray lamb with olive oil spray. Season. Cook lamb, covered, on grill for 10 mins. Turn the lamb and cook for a further 10 mins for medium-rare or until cooked to your liking. Transfer to a plate. Cover with foil. Set aside for 10 mins to rest.
2. Meanwhile, to make the tahini sauce, combine the yoghurt, tahini, peanut butter, garlic, lemon rind and cumin in a bowl. Add 1-2 tbs of lemon juice. Stir to combine, adding a little water, if necessary. Season.
3. Thickly slice the lamb and arrange on a serving platter. Spoon over tahini sauce. Sprinkle with tomato, coriander, mint, pomegranate seeds and pine nuts. Season to serve.