I have made this recipe a couple of times over the summer break, it always gets a great reception. The lemon and yogurt marinade really plays well against the richness of the lamb, making for a well-balanced dish.
This dish is great cooked on a gas grill or a charcoal barbecue; both methods work well. The grill gives a flavoursome charred exterior, with the charcoal method imparting a beautiful smoky depth to the dish.
Dodging the smoke from the barbecue, feeling the sun beating down on your neck, a cold beer in your hand – sounds like summer time – bring it on!