- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Serving: 6
Nutrition facts (per portion)
- Calories: 519
- Fat Content: 30g
- Saturated Fat Content: 15g
- Carbohydrate Content: 1g
- Sugar Content: 1g
- Fiber Content: 0g
- Protein Content: 62g
- Sodium Content: 0.36g
Indian spiced barbecued lamb
Ingredients
- lamb - 1 butterflied leg of lamb, about 2 1/2 kg/5lb 8oz (ask your butcher to do this for you)
- ginger - finger-length piece ginger, chopped
- garlic-clove - 4 garlic cloves, roughly chopped
- turmeric - 1 tbsp each turmeric, garam masala and cumin seeds
- paprika - 1 tsp paprika
- coriander - handful coriander leaves, plus extra sprigs to serve
- lemon - juice 1 lemon
- natural-yogurt - 150ml natural yogurt
Instructions
- Using a hand blender or mini food processor, whizz marinade ingredients to a smooth paste, then season with salt. Lay the lamb in a ceramic dish and coat with the marinade. Cover in cling film and leave to marinate in the fridge for at least 4 hrs or preferably overnight.
- If you are using a charcoal barbecue, wait for the coals to become white and glowing (light the barbecue about an hour before you want to cook the lamb). If using a gas barbecue, cook the lamb over medium heat. Lift lamb out of the marinade and barbecue, flesh-side down, for about 25 mins. Flip it over and give the fat side about 15 mins. When the lamb has a dark brown crust and is cooked to your liking, leave it to rest on a board for 15 mins. (If the weather forces you indoors, the lamb can be roasted at 220C/200C fan/gas 7 for about an hour for pink meat; the breads can be cooked on a very hot griddle).
- To serve, carve the lamb into thick slices and scatter with the coriander and some of the Pickled red onion (see below). Serve the remaining onion in a dish alongside the raita and breads (see recipes, below).
Easy barbecue recipe for 6 people, takes only 50 mins; recipe has lamb, ginger, garlic clove, turmeric, paprika, coriander, lemon and natural yogurt.
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