- Serves 6
- 45 minutes
- Difficulty Medium
- 14 Ingredients
A delicious showstopper of a dish, this spiced BBQ leg of lamb brightens up a summer’s day but is still really easy to do and enjoyed by all. The yoghurt and tamarind chutney work so well with the lamb adding a creamy and sweet tangy note. You can buy this chutney in the markets, sometimes called tamarind sauce but equally, it is really easy to make. For my recipe, log onto www.spicetailor.com and look in the accompaniments in the recipe section. I also like to add a salad on the side.
Ingredients (serves 6)
- 1.5kg Well-trimmed, boned and butterflied leg of lamb
- 1 Small onion, quartered
- 30g Mint plus extra for serving
- 3 1/2 tbsp Vinegar
- 1 tbsp Garam masala
- 2 tsp Cumin powder
- 25g Garlic
- 35g Ginger, peeled
- 1/2 tsp Red chilli powder
- 120g Plain yoghurt
- 1 tbsp Vegetable oil
- 500g Greek yoghurt, to serve
- Salt and lots of black pepper to taste
- 120g The Spice Tailor's Tamarind sauce/chutney
- Blend together all the marinade ingredients until smooth. Season well with both salt and pepper. Taste, it should taste salty (and a little strong at this stage).
- Pierce the lamb vigorously all around with a fork. Place in a snug container or a large freezer bag and pour over all the marinade. Massage in really well. Cover the container or close the bag and place the lamb in the fridge to marinate, ideally overnight, but as long as you can.
- Remove the lamb from the fridge about 45 minutes before starting to cook. Oil the grill rack. Heat up your BBQ to a medium-high heat, place the lamb, skin side down straight on top and cook for about 10 minutes on one side, turn over and cook for another 10 minutes or so, move the lamb to a part of the BBQ not directly over the hot coals or turn the BBQ down, cover the BBQ and cook for another 10-15 minutes or until done to your liking.
- Take off the heat and cover loosely with foil for about 15 minutes. Serve sliced or across the grain.
- Meanwhile, season the yoghurt, stir in half the chutney and extra shredded mint, so it is muddled. Serve with the extra chutney on the side.
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