Indian spiced barbecued lamb

Indian spiced barbecued lamb

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

Difficulty and servings

Easy

Serves 6

Preparation and cooking times

Preparation time

Prep 20 mins

Cook time

Cook 50 mins

Plus marinating

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).
Try

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.

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.

Per serving

519 kcalories, protein 62.0g, carbohydrate 1.0g, fat 30.0 g, saturated fat 15.0g, fibre 0.0g, sugar 1.0g, salt 0.36 g

Recipe from Good Food magazine, June 2010.

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Latest comments and suggestions

  • Binder photo Sue

    20 May 2010

    Sue rated and commented on this recipe

    5 stars

    Made this for our family sunday lunch, absolutely wonderful, very tasty, very very tender (although I have to give credit to our local butcher for the quality of meat as much!). I made it exactly as the recipe stated with the exception that we were a little nervous of cooking it on the barbecue so gave it just 20 mins on the bbq before transfering to an oven to finish it off. I would definitely recommend it to anyone else, the tastes permeated the lamb perfectly but without overpowering the meat. Leftovers were perfect for pitta breads with salad the next day

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  • Binder photo Jean

    23 May 2010

    Jean commented on this recipe

    A pity about the images! Who's for the chop??? !!!

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  • Binder photo Victoria

    24 May 2010

    Victoria rated and commented on this recipe

    5 stars

    Fab!! I cooked the whole of this menu (ok I didn't make the bread) and it was brilliant. Everything complimented each other so well, the lemon potato salad was a star and the lamb was tender and so tasty. I cooked the aubergine in the oven and rather than collapse it exploded so it's probably a good idea to prick it beforehand. Such a nice change to have a themed bbq that works well rather than the usual burger/hot dogs. I'll def do this again and will do the potato salad as dish for a buffet.

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  • Binder photo jo62

    01 June 2010

    jo62 rated and commented on this recipe

    5 stars

    Lamb cooked beautifully ,was tender with a lovely flavour. I also did the potato salad and the chopped salad and red onions - it looked really colourful and made a great change for a bbq. Had left over lamb and salad with tadziki in wraps the next day.

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  • Binder photo jason

    06 June 2010

    jason commented on this recipe

    i made this last night,it is wonderful,it was so nice that ive got another leg in the fridge marinading away scrummy

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  • Binder photo Jean

    17 June 2010

    Jean commented on this recipe

    If you haven't got a bbq with hood, roast in oven for 1 hour, with marinade all over then throw on bbq to blacken and get crisp on edges

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  • Binder photo Ronnie

    17 June 2010

    Ronnie commented on this recipe

    We have cooked butterflied leg of lamb many times, even had it on Christmas day once, requested by our daughter ! Usually marinate in oil and garlic plus some herbs, but like the sound of the Indian theme and look forward to trying out maybe for Father's day this weekend. I am a fan of your 'comments' section and was very disappointed when you disappear for 6 months or so recently, keep up the good work, other people's comments are really interesting, thank you.

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  • Binder photo hk33

    27 June 2010

    hk33 commented on this recipe

    This is absolutely delicious! You don't need a bbq with a hood - just throw it on and leave it, yes it does go a little bit crispy but that adds to the flavour and the meat is wonderfully tender and pink. This is definately worth a try, especially if you are having friends over.

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  • Binder photo KGL

    08 August 2010

    KGL rated and commented on this recipe

    5 stars

    This was lovely. We had some friends round for a BBQ and I wanted to make something a bit nicer than burgers and sausages. The bread was also a big success. Everything was simple but tasty.

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  • Binder photo Adrian Mark Lings

    27 March 2011

    Adrian Mark Lings rated and commented on this recipe

    4 stars

    Good recipe that leaves a nice flavour to the meat. At this time of year (March) a BBQ is not really practical so I cooked it in the oven. Using the marinade to coat cubes of lamb and chicken would make fantastic kebabs to serve at a summer event and I will be giving this a try when the British weather gets better.

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  • Binder photo p1nky32

    11 April 2011

    p1nky32 commented on this recipe

    Amazing it has now become a family favourite in our house every bbq we have i am asked are we having the lamb thingy they mean this dish. Its amazing especially with the naan and salads and dips

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  • Binder photo JOT

    25 April 2011

    JOT rated and commented on this recipe

    3 stars

    Lovely Flavours...cooked this in the oven for 1 hour, but came out overcooked. Next time would give it about 40 minutes

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  • Binder photo Paula Hegarty

    18 May 2011

    Paula Hegarty commented on this recipe

    So easy to make and delicious :) The bit hit of the BBQ, the timing here are perfect for a nice pink lamb :)

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  • Binder photo Alison

    15 June 2011

    Alison commented on this recipe

    Everybody loved it and they all wanted the recipe at our family BBQ. Will certainly be making it again. Just hope the sun shines next time and then it would be perfect!

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  • Binder photo Amanda

    27 July 2011

    Amanda commented on this recipe

    Wow this dish was delicious. It went down a treat for a dinner. I will certainly do this again soon. Many Thanks

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  • Binder photo Vickyb

    16 August 2011

    Vickyb rated and commented on this recipe

    5 stars

    I made this for my birthday bbq. Really delicious and made a really special centrepiece. I made it alongside Bill Grainger's Indian potato salad, masala burgers, chicken tikka skewers and a cherry tomato, red onion and mint salad - with pittas and flatbreads. Really delicious and will make again.

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  • Binder photo lin

    23 December 2012

    lin commented on this recipe

    Love the look of this but live in a flat so no BBQ however i will roast and turn up the oven to crisp up.......at the end....... cant wait.....ho ho ho merry xmas......

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  • Binder photo lin

    26 December 2012

    lin commented on this recipe

    Ok cooked in the oven then browned off.........used it as my second meat for xmas dinner.......we love spicy food.......But next day hubs off to work with spicy lamb wraps with mint yog salad ect........wonderful lamb dish this is on my top list........thanks..... rate it 10/10 .....

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Difficulty and servings

Easy

Serves 6

Preparation and cooking times

Preparation time

Prep 20 mins

Cook time

Cook 50 mins

Plus marinating

Ingredients

  • 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
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Per serving

519 kcalories, protein 62.0g, carbohydrate 1.0g, fat 30.0 g, saturated fat 15.0g, fibre 0.0g, sugar 1.0g, salt 0.36 g

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