Indian spiced barbecued lamb

Indian spiced barbecued lamb

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(9 ratings)

Prep: 20 mins Cook: 50 mins Plus marinating


Serves 6
Yogurt-based marinades create a delicious thin crust when they char, so are ideal for barbecues

Nutrition and extra info

Nutrition: per serving

  • kcal519
  • fat30g
  • saturates15g
  • carbs1g
  • sugars1g
  • fibre0g
  • protein62g
  • salt0.36g
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  • 1 butterflied leg of lamb, about 2½ kg/5lb 8oz (ask your butcher to do this for you)



    A lamb is a sheep that is under one year old, and is known for its delicate flavour and tender…

For the marinade

  • finger-length piece ginger, chopped



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 4 garlic cloves, roughly chopped
  • 1 tbsp each turmeric, garam masala and cumin seeds



    Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

  • 1 tsp paprika



    A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…

  • handful coriander leaves, plus extra sprigs to serve
  • juice 1 lemon



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 150ml natural yogurt


  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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Comments (19)

jeanramsay's picture

I think the creative designer for this dish has been very clever. Has nobody else noticed the layout???

homesick's picture

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 .....

homesick's picture

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

rhythmvick's picture

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.

amandawilkie's picture

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

aliburf's picture

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!

phegarty's picture

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

jotaylor1969's picture

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

p1nky32's picture

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

lingsa01's picture

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.

karenleedham's picture

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.

hellyg30's picture

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.

verdinca's picture

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.

delwynne's picture

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

goldstraw's picture

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

joannepd's picture

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.

vickpole's picture

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.

jeanramsay's picture

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

suzieemc's picture

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

Questions (1)

alwaysentertaining's picture

Where are the recipes below for raita? Gone from this page..

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