Indian spiced barbecued lamb
- Barney Desmazery
Save recipe
Serves 6
Easy
Prep: 20 mins
Cook: 50 mins
Plus marinating
A star rating of 4.7 out of 5.13 ratingsRate
loading...
Yogurt-based marinades create a delicious thin crust when they char, so are ideal for barbecues
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Showing items 1 to 3 of 3
Lemony potato salad
A star rating of 4.2 out of 5.21 ratings
Smoky aubergine dip & barbecued poppadums
A star rating of 4 out of 5.5 ratings
Ingredients
Nutrition
Units:
MetricUS
-
1 butterflied leg of lamb
about 2.5kg/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
Keep the screen awake with cook mode on the Good Food app.
Nutrition: per serving
-
kcal519
-
fat30g
-
saturates15g
-
carbs1g
-
sugars1g
-
fibre0g
-
protein62g
-
salt0.36g
low
Ad
Method
-
step 1
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.
-
step 2
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).
-
step 3
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).
RECIPE TIPS
GREEN RAITA
Blitz 300ml natural yogurt, 2 handfuls coriander leaves, 2 handfuls mint leaves, 1 garlic clove, chopped, 1 green chilli, chopped, small piece ginger, chopped, juice ½ lemon with a pinch of salt until smooth in a mini food processor or with a hand blender. Tip into a serving dish and chill until needed. Can be made several hours ahead.
PICKLED RED ONIONS
Toss 2 large halved and thinly sliced red onions and juice 1 lime with a pinch of salt. Leave to stand for at least 30 mins, as this will soften the onion. Before serving, toss with 1 tbsp olive oil and 1 tsp cumin seeds.
EASY INDIAN BREAD
Tip 495g pack bread mix into a bowl and mix with 350ml natural yogurt, 25g melted butter, a pinch of salt and enough warm water to make a pliable dough. Knead on a lightly floured surface for 5-10 mins. Place in a bowl, cover with cling film and leave for about 1 hr until doubled in size. On a lightly floured surface, knock back the dough and divide into 6-12 pieces. Roll the pieces out as thinly as possible. Cook on the barbecue for about 1 min on each side until puffed up and mottled.
Recipe from Good Food magazine, June 2010
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
A star rating of 4.7 out of 5.13 ratings
Ad
Ad
Get 3 months of Good Food All Access
Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.
Loading...
Ad
Loading...
Loading...