Tandoori Lamb with Herbed Mayo
Matt SinclairIngredients:
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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