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:

  1. 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.
  2. 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.
  3. Combine the herbed yoghurt ingredients in a bowl and mix together. Adjust seasoning as required. Set aside.
  4. 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.
  5. In the meantime, lightly oil the flatbread and place on the bbq to heat through, approximately 2-3 minutes.
  6. 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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