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Indian spiced barbecued lamb

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

  • Prep: 20 mins
    Cook: 50 mins
    Plus marinating
  • Serves 6
  • Easy
  • Serves 6
  • Easy
  • Calories 519
  • Carbohydrates 1
  • Saturated Fat 15
  • Sugar 1
  • Protein 62
  • Fat 30
  • Fibre 0
  • Salt 0.36

Nutrition per serving

  • Calories 519
  • Carbohydrates 1
  • Saturated Fat 15
  • Sugar 1
  • Protein 62
  • Fat 30
  • Fibre 0
  • Salt 0.36

Ingredients

  • 1 butterflied leg of lamb, about 2½ kg/5lb 8oz (ask your butcher to do this for you)
  • 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

Tip

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.

Method

  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).

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