INDIAN SPICED BARBECUED LAMB
Posted on 26 June 2016
- 519 g Calories
- 30 g Fat
- 1 g Carbohydrates
- 0 g Fibre
- 62 g Protein
- 1 butterflied leg of lamb about 2½ kg/5lb 8oz (ask your butcher to do this for you)
For the marinade
- finger-length piece ginger, chopped
- 4 garlic cloves, roughly chopped
- 1 tbsp each turmeric, garam masala and cumin seeds
- 1 tsp paprika
- handful coriander leaves, plus extra sprigs to serve
- juice 1 lemon
- 150ml natural yogurt
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 oveight.
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).