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
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
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).