Grilled Tandoori Lamb
Author: Nazneen
Recipe type: Main
Cuisine: Indian
Prep time:
Cook time:
Total time:
Serves: 10-12
- 4 pounds/2kg boneless lamb leg, butterflied to an even 2 inches
- 1 cup plain yoghurt
- 1 tablespoon garlic
- 2 teaspoons ginger
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon curry mix or garam masala
- 1 teaspoon turmeric
- ½ teaspoon red chilli powder
- ½ lemon, juiced
- 1 tablespoon oil for drizzling
- salt and pepper
- In a bowl, add the yoghurt, garlic, ginger, spices, and the lemon juice and mix well.
- Smear the yoghurt mixture all over the lamb.
- Cut a few little slits in the meat and smear the marinade into the slits.
- Rub all over the meat and massage well.
- Place in a large bowl, cover and place in the fridge to marinate for about 8 hours.
- Remove from the fridge an hour before grilling.
- Prepare the grill to a moderately high temperature, 400F.
- Drizzle oil over the lamb, salt and pepper and place on the grill.
- Grill for 15-20 minutes on one side, and then flip and cook 15 minutes on the other side.
- A temp probe should read 130-140F for medium rare.
- Allow to sit for 15 minutes before slicing.
Recipe by Coffee and Crumpets at https://www.coffeeandcrumpets.com/grilled-tandoori-lamb/
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