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.
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. 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 finished in the oven, turn the temperature up to 210˚C 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 springs of coriander and lime wedges and our cucumber yoghurt salad.