Indian Spiced Barbecued Lamb

Yogurt-based marinades create a delicious thin crust when they char, so are ideal for barbecues

• Cooking Time Prep 20 mins
  Cook 50 mins
• Skill Level Easy
• Servings Serves 6

Nutrition per serving

• Kcalories

  519

• Protein

  62g

• Carbs

  1g

• Fat

  30g

• Saturates

  15g

• Fibre

  0g

• Sugar

  1g

• Salt

  0.36g

Ingredients

• 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

Directions

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.
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).
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).

Categories: Barbecue, Cuisines, Meat