Look forward to heading al fresco for this delicious Spiced BBQ Leg of Lamb with Tamarind and Yoghurt recipe
A delicious showstopper of a dish, this spiced BBQ leg of lamb with tamarind and yoghurt is not only impressive but really easy to do. The yoghurt and tamarind chutney work well with the lamb, adding a creamy and sweet tangy note. You can buy this chutney in the markets, sometimes called tamarind sauce, but equally it is really simple to make. For the recipe, log on to thespicetailor.com and find it in the accompaniments recipe section. Dish up alongside a fresh leaf salad.
Serves 6
1.5 kg well-trimmed, boned and butterflied leg of lamb
Salt and lots of black pepper to taste
Marinade
1 small onion, quartered
30g mint plus extra for serving
3½tbsp vinegar
1tbsp garam masala
2tsp cumin powder
25g garlic
35g fresh ginger, peeled weight
½tsp red chilli powder
120g plain yoghurt
1tbsp vegetable oil
To serve
500g tub Greek yoghurt
120g tamarind sauce/chutney (see above for recipe)
Blend together all the marinade ingredients until smooth. Season well with both salt and pepper. Taste – it should be salty (and a little strong at this stage).
Pierce the lamb vigorously all around with a fork. Place in a snug container or a large freezer bag and pour over all the marinade. Massage in really well. Cover the container or close the bag and place the lamb in the fridge to marinate, ideally overnight, but for as long as you can.
Remove the lamb from the fridge about 45 minutes before starting to cook. Oil the grill rack. Heat up your BBQ to a medium-high heat, place the lamb, skin side down straight on top and cook for about 10 minutes on one side, turn over and cook for another 10 minutes or so. Move the lamb to a part of the BBQ not directly over the hot coals or turn the BBQ down, cover and cook for another 10-15 minutes or until done to your liking.
Take off the heat and cover loosely with foil for about 15 minutes. Serve sliced or across the grain.
Meanwhile, season the yoghurt, stir in half the chutney and extra shredded mint, so it is muddled. Serve with the extra chutney on the side.
