Tandoori Butterflied Lamb Leg

Name: Tandoori Butterflied Lamb Leg
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Cuisine: Indian
Ingredients: 1 butterflied lamb leg; 500g Greek yoghurt; 65g peeled ginger; 65g peeled garlic; 40g red chilli; 50g tomato paste; 5g turmeric powder; 2 Limes; 15g mild curry powder; 5g sea salt

45 minutes

Total Time

15 minutes

Prep Time

30 minutes

Cook Time

Overnight

Marination Time

Feeds

This lamb leg recipe is a real winner for BBQ season and works wonderfully with our fresh and cooling cucumber salad.

Ingredients

1 butterflied lamb leg

500g Greek yoghurt
65g peeled ginger
65g peeled garlic
40g red chilli
50g tomato paste
5g turmeric powder
2 Limes
15g mild curry powder
5g sea salt

Method:

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.

Rub marinade into the butterflied lamb leg and leave to marinate overnight in the fridge.

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.

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.

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.

Serve with some fresh sprigs of coriander and lime wedges and our cucumber yoghurt salad.