Kerry Tait

Winner 2006 Triple R Best Char Grill Recipe

Method:

Take 1kg of trimmed lamb back straps from any Halal butcher on Sydney Road (but I love Wahlid's the best).

Cut into generous serve size portions.

Get it amongst this marinade for any amount of time from one hour to one night:

The Marinade

Couple of tablespoons of light soy sauce; Couple of teaspoons of whole cumin seeds or freshly ground cumin; Crushed garlic - 3-6 big cloves, it's up to you, but lamb can take it believe me; 2-3 tablespoons of good quality olive oil; freshly ground black pepper.

Char grill quickly on high heat to seal in that lamb flavour. Give the scrappy end bits to those who like it 'well done' (murdered) and serve with fresh Turkish bread, salad and dips. And BEER.