1. Trim excess sinew and fat from the lamb and place the shoulder into a large dish with the marinade ingredients.
2. Cover and leave for at least 2 hours, and up to 2 days in the refrigerator. (Note: do not leave meat to marinate at
room temperature. The marinade will not prevent the meat from spoiling.)
3. Before you begin to barbecue, make the mint
yoghurt dressing. Blend together the yoghurt, mint, lemon juice and salt and pepper. Allow to sit for 30 minutes to allow
the flavours to mix.
4. Place the lamb on the hot barbecue then turn the heat down. Turn the meat only once. When the
meat is cooked to your liking, take it off the heat and leave in a warm place to 'rest' for 10 minutes, allowing the juices
to reabsorb through the meat. (Tip: leftover marinade should not be used as a sauce, because it has had raw meat in it and
could cause food poisoning.)
5. Carve the lamb. Serve with the mint, yoghurt dressing and a fresh salad.
with toasted almonds, fried onion rings and sultanas or raisins.
QUOTE: We must reject the idea that every time
a law s broken society is guilty rather than the lawbreaker. It is time to restore the American precept that each individual
is accountable for his actions. (REAGAN, RONALD on RESPONSIBILITY)