Tandoori Lamb with Herbed Mayo

Matt Sinclair

Ingredients:

Recipe brought to you with the help of our friends at Wine Selectors

1.5kg butterflied lamb leg
6-8 pita bread/flatbread
1 red onion, thinly sliced
1 cos lettuce
Olive Oil

Herbed Yoghurt:

200gm Natural Yoghurt
1/3 cup fresh coriander, chopped
1/3 cup fresh mint leaves, chopped
1 clove garlic, grated finely
Zest and juice of 1 lemon
Sea Salt

Tandoori Paste:

2 Tbsp grated ginger
6 cloves garlic, grated
1 Tbsp tomato paste
1 Tbsp smoked paprika
2 tsp chilli powder
2 tsp ground turmeric
1 tsp ground cumin
1 tsp ground coriander
1 tsp garam masala
½ tsp ground cardamom
2 Tbsp brown sugar
2 Tbsp lemon juice
1 Tbsp Olive oil
Pinch Sea salt

Method:

Combine tandoori paste ingredients in a non-reactive bowl and adjust seasoning to taste. This can be jarred and refrigerated for up to 1 month.
Flatten the lamb leg onto a baking tray and evenly coat and massage with tandoori paste. Cover with foil and marinade in the refrigerator for a minimum of 1 hour, ideally overnight. Remove the lamb 30 minutes before cooking to bring it up to temperature.
Combine the herbed yoghurt ingredients in a bowl and mix together. Adjust seasoning as required. Set aside.
Heat a BBQ griddle or hotplate on high, approximately 180-200C. BBQ the butterflied lamb leg for approximately 10-12 minutes on each side until cooked to desired amount (medium is recommended for this recipe). The lamb will be nicely charred in spots. Remove onto a chopping board and cover with foil to rest for at least 10 minutes.
In the meantime, lightly oil the flatbread and place on the bbq to heat through, approximately 2-3 minutes.
Carve the lamb into 1cm-strips and serve inside the warmed flatbreads with red onion, lettuce and a generous dollop of herbed yoghurt.

Our friends at Wine Selectors suggest pairing this dish with a Rose.

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