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Ingredients

2kg Butterflied leg of lamb (ask your butcher to do this)
3-4 Rosemary sprigs

Marinade

4 Cloves garlic (finely chopped)
2 Red chillies (sliced) (optional)
Juice of half lemon or lime and zest
1 tsp salt
1/2 tsp pepper
3 tbsp olive oil
2 tbsp Shemin’s Tandoori Spice Blend
30g Fresh coriander (chopped)

How to make Tandoori Butterflied Lamb

Mix all the marinade ingredients together and rub into the lamb.
Marinade for at least 1 hour, or overnight if possible.
Light the BBQ on high and brown the meat on both sides.
Put the lamb on a baking tray with the rosemary sprigs on top, then place the tray on the BBQ and close the lid.
Cook for approximately 20 minutes for rare or 40 minutes for medium, and then rest for 5 minutes before serving. Serve with mint raita.

Tips

You can also make this recipe in the oven using the same timings as above at 200°Cor gas mark 6.

For the mint raita see the method of this recipe

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I was disappointed that you do not sell Lime Pickle !

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Great as usual

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Great recipe

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My husband enjoys all the pickles but we have to buy Lime pickle elsewhere. Is this something that might be offered in the future.

Tandoori Butterflied Lamb

Serves

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