- 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 1 year old; between 1 and 2 years old you will find it sold as…
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…
- 150ml natural yogurt
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).
Green raitaBlitz 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 onionsToss 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 breadTip 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.