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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

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

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:

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

  • 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

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