For the marinade


  • STEP 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.

  • STEP 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).

  • STEP 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).


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.


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.


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.

Recipe from Good Food magazine, June 2010

Goes well with


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