Curtis’ souvlaki lamb with tomato and garlic yoghurt

Step 1

Prepare a barbecue for medium-high heat. In a small bowl, combine the garlic powder, onion powder, oregano, 1½ tsp sea salt flakes and 1½ tsp freshly ground black pepper. Drizzle the lamb with oil and sprinkle with souvlaki mixture to coat.

Step 2

To make the garlic yoghurt, in a small bowl, whisk the yoghurt, garlic, oil and lemon juice. Season.

Step 3

Barbecue the lamb for 3-3½ mins each side for medium-rare or until an instant-read meat thermometer registers 58°C when inserted into the thickest part of the lamb. Transfer to a carving board for 10 mins to rest. Slice.

Step 4

Meanwhile, to make the spiced tomato, in a large bowl, combine the onion, vinegar, lemon rind, cumin and ¼ tsp sea salt flakes. Set aside, tossing occasionally, for 20 mins to soak. Add the tomatoes, basil, parsley, mint and oil. Gently toss to combine. Season with salt and pepper.

Step 5

Arrange the spiced tomato on a serving platter. Top with the lamb. Drizzle with the garlic yoghurt to serve. Serve with chargrilled flatbread