Syrian Lamb

Syrian Lamb

Syrian Lamb

By: Georgia Harding

Lamb is a staple in Syria. Combined with this aromatic spice rub and side salad, it is a healthy and delicious feast.



Prep time

Cook time



  • 1.5kg butterflied lamb leg
  • ½ tsp ground cinnamon
  • ⅛ tsp freshly grated nutmeg
  • ¼ tsp ground cumin
  • ¼ tsp sweet paprika
  • ¼ tsp freshly ground
  • ¼ tsp ground cardamom
  • 8 cloves garlic, minced
  • 1 tsp sea salt
  • 2 tbsp olive oil
  • Juice ½ lemon
  • 1 tsp Dijon mustard
  • 1 cup full-fat natural yoghurt
  • 1 clove garlic, minced
  • 1 tbsp hulled tahini
  • 1 head broccoli, chopped into florets
  • 1 red capsicum, sliced
  • 250g green beans, top & tailed
  • 2 tbsp olive oil
  • 1 bunch mint, leaves removed from stems
  • 60mL olive oil


  • Make the marinade for the lamb by combining the spices, crushed garlic and olive oil together in a small bowl. Rub all over the lamb and place in a container for 1 hour or overnight.
  • Remove the lamb from the fridge about an hour before cooking if possible.
  • Once ready to cook, preheat the barbecue grill and hotplate on high and prepare the vegetables and dressing.
  • To make the dressing, put all ingredients in a jar and shake well.
  • Place the lamb, fat side down, onto the grill and sear well. Turn the heat down to medium and close the lid.
  • Turn after about 10 mins and close the lid again for another 5 mins. Check the meat and turn if you think it needs more time on the fatty side. Depending on the thickness of the lamb and the way you like it cooked, it should take about 20-25 mins all up to cook. You can use a meat thermometer to ensure it is cooked to your liking. I personally cook to medium.
  • Once the lamb has cooked, set aside on a chopping board to rest for 10-15 mins while you barbecue the veggies on the hotplate. Allow them to cool a little and toss in the dressing and mint.
  • Mix all of the ingredients for the yoghurt sauce together in a serving bowl.
  • Serve the lamb and salad with the yoghurt sauce.


Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Georgia Harding

Georgia Harding

Georgia Harding is a naturopath with almost 20 years experience, a mother and a passionate health educator. After many years consulting in a busy practice, lecturing in natural medicine and sharing her knowledge on talkback radio, Georgia decided to reach out and share her passion for holistic health by developing her blog, Well Nourished.
On her website, she shares fad-free health advice and intolerance/allergy-friendly recipes to inspire people to live happy, healthy lives and create delicious food memories.

Georgia’s ebook Rise and Shine: A Well Nourished Breakfast will inspire and guide you to prepare the most important meal of the day in just minutes. Her latest ebook The Well Nourished Lunch Box contains over 50 nut-free, allergy-friendly wholefood sweet and savoury snacks, lunches and meals to inspire you to pack a nourishing lunch box that your kids will love to eat and you will love to make.

You May Also Like

Wellbeing & Eatwell Cover Image 1001x667 2024 06 06t150322.962

Green Goddess Buddha Bowl

Wellbeing & Eatwell Cover Image 1001x667 2024 06 06t151149.941

Green Shakshuka

Wellbeing & Eatwell Cover Image 1001x667 2024 06 06t150924.965

Green Falafels

Wellbeing & Eatwell Cover Image 1001x667 2024 06 06t150608.931

Silver Beet & Ricotta Gnocchi with Pesto