INGREDIENTS
500 g
Lamb breast riblets
1/2
packed cup Continental parsley
2 1/2 cloves
Garlic
1
Lemon, Juice of
2 1/2 tbsp
Tahini
1 1/2 tbsp
Brown sugar
1 tsp
Paprika, smoked
1/2 tsp
Salt
1/4 tsp
Sea salt flakes
1 tbsp
Sumac
3 tbsp
Olive oil
3 tbsp
Yoghurt
1/2 cup
Water