Butterflied Indian Leg of Lamb

Butterflied Indian Leg of Lamb

 

Is this a traditional Indian dish? Not in a fit. Is it delicious? You betcha. This is one of the most popular dishes from barbecue classes, because it's easy, so full of flavour and a lot more interesting than barbecued steak and bangers.

 

Serves: 3 - 6

Prep Time: 20 min

Marinating Time: 2 hr

Cooking Time: 20 min

Primary Ingredient: Lamb

Type of Meal: Main

 

Ingredients

 

1 Whole Leg of lamb  Butterflied, boneless

 

Raita

1 Clove(s) Garlic  minced

8 Leaves Fresh Mint  very finely sliced

1 Cup(s) Plain Yoghurt  

1 Tbsp Lime Juice  

1 Whole Tomato  peeled, seeded and diced

1/2 Cup(s) Red Capsicum  diced

1/2 Cup(s) Red Onion  diced

1/2 Cup(s) Cucumber  Peeled, seeded and diced

 

Marinade

1 Clove(s) Garlic  minced

2 Tbsp MasterFoods Ground Garam Masala  

1/2 Tsp MasterFoods Ground Cayenne  

1 Tsp MasterFoods Dried Mint Leaves  

2 Tbsp Lime Juice   

1 Thumb(s) Ginger  peeled and grated

3 Clove(s) Garlic  minced

2 Whole Spring onion(s)  sliced

1 Tsp MasterFoods Sea Salt  

 

 

 

Directions

 

To prepare raita combine all ingredients and refrigerate.

 

Combine all marinade ingredients in a food processor and blend to a smooth paste.

 

Place the lamb in a glass or stainless steel bowl and coat with all prepared marinade, cover and refrigerate for several hours or overnight.

 

Remove from fridge and bring back to room temperature for approximately one hour.

 

Preheat char grill or barbecue plate on a medium high heat.

 

Place marinated lamb onto hot plates, sear on each side for five minutes.

 

Reduce heat and close lid, cook for a further 15 to 20 minutes, or until meat is tender to touch.

 

Remove lamb and cover with foil, to retain heat.

 

Slice and serve with naan or pita bread, garnish with quartered lemons or limes and the prepared raita.