Indian spiced barbecued lamb

Indian spiced barbecued lamb

  • 1
  • 2
  • 3
  • 4
  • 5
(9 ratings)

Prep: 20 mins Cook: 50 mins Plus marinating

Easy

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
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

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

    Lamb

    laam

    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
    Ginger

    Ginger

    jin-jer

    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

    Turmeric

    term-er-ik

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

  • 1 tsp paprika
    Paprika

    Paprika

    pa-preek-ah

    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
    Lemon

    Lemon

    le-mon

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

  • 150ml natural yogurt

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).

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
jeanramsay
6th Sep, 2013
I think the creative designer for this dish has been very clever. Has nobody else noticed the layout???
homesick
26th Dec, 2012
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
23rd Dec, 2012
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......
rhythmvick
16th Aug, 2011
5.05
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
27th Jul, 2011
Wow this dish was delicious. It went down a treat for a dinner. I will certainly do this again soon. Many Thanks
aliburf
15th Jun, 2011
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
18th May, 2011
So easy to make and delicious :) The bit hit of the BBQ, the timing here are perfect for a nice pink lamb :)
jotaylor1969
25th Apr, 2011
3.05
Lovely Flavours...cooked this in the oven for 1 hour, but came out overcooked. Next time would give it about 40 minutes
p1nky32
11th Apr, 2011
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
27th Mar, 2011
4.05
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.

Pages

alwaysentertaining
2nd Jun, 2016
Where are the recipes below for raita? Gone from this page..
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.