This lamb leg recipe is a real winner for BBQ season and works wonderfully with our fresh and cooling cucumber salad.
Tandoori Butterflied Lamb Leg
This lamb leg recipe is a real winner for BBQ season and works wonderfully with our fresh and cooling cucumber salad.
45 minutes
Total Time
15 minutes
Prep Time
30 minutes
Cook Time
Overnight
Marination Time
6
Feeds
Ingredients
Method:
1
Gently toast the turmeric and curry powder together in a dry pan until slightly golden brown. Blitz together the garlic, ginger, and chilli into a smooth paste. Add the paste, salt and toasted spices to the yoghurt.
2
Rub marinade into the butterflied lamb leg and leave to marinate overnight in the fridge.
3
Preheat the oven to 160˚C fan/gas mark 3. Put the lamb leg on a roasting tray lined with baking paper. Cook for approximately 25-30 minutes depending on how rare you like it.
4
If you are finishing your lamb on the BBQ, wait for the coals to be white hot and give the lamb 3-4 minutes on each side. Leave to rest under foil for minimum of 10 minutes before carving.
5
If you are finishing in the oven, turn the temperature up to 210˚C fan/gas mark 6 and place the lamb in the oven for 6-8 minutes until nicely charred on the outside. Leave to rest for at least 10 minutes before carving.
6
Serve with some fresh sprigs of coriander and lime wedges and our cucumber yoghurt salad.
Ingredients
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