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Win an Everdure BBQ for summer

Australia is in love with Asian food. And of course we’re in love with BBQing. So with the help of our chums at Chang’s we’re putting the two together.

Butterflied Indian Leg Of Lamb

See video
 
Type of Dish: Main
Serves:
3 - 6
Prep Time:
20 min
Marinating Time:
120 min
Cooking Time:
20 min
Primary Ingredient:
Best Suited for: Big party

Is this a traditional Indian dish? Not in a fit. Is it delicious? You betcha. This is one of the most popular dishes from barbecue classes, because it's easy, so full of flavour and a lot more interesting than barbecued steak and bangers.

Goes Well With

Ingredients

  • 1
    whole
    Leg Of Lamb
    butterflied, boneless
  • 1
    clove(s)
    Garlic
    minced
  • 8
    leaves
    Fresh Mint
    very finely sliced
  • 1
    cup(s)
    Plain Yoghurt
  • 1
    tbsp
    Lime Juice
  • 1
    whole
    Tomato
    peeled, seeded and diced
  • 1
    cup(s)
    Red Capsicum
    diced
  • 1
    cup(s)
    Red Onion
    diced
  • 1
    cup(s)
    Cucumber
    peeled, seeded and diced
  • 1
    clove(s)
    Garlic
    minced
  • 2
    tbsp
    Ground Garam Masala
  • 1
    tsp
    Ground Cayenne
  • 1
    tsp
    Dried Mint Leaves
  • 2
    tbsp
    Lime Juice
  • 1
    thumb(s)
    Ginger
    peeled and grated
  • 3
    clove(s)
    Garlic
    minced
  • 2
    whole
    Spring Onion(s)
    sliced
  • 1
    tsp
    Sea Salt

Directions

  • 1 To prepare raita combine all ingredients and refrigerate.
  • 2 Combine all marinade ingredients in a food processor and blend to a smooth paste.
  • 3 Place the lamb in a glass or stainless steel bowl and coat with all prepared marinade, cover and refrigerate for several hours or overnight.
  • 4 Remove from fridge and bring back to room temperature for approximately one hour.
  • 5 Preheat char grill or barbecue plate on a medium high heat.
  • 6 Place marinated lamb onto hot plates, sear on each side for five minutes.
  • 7 Reduce heat and close lid, cook for a further 15 to 20 minutes, or until meat is tender to touch.
  • 8 Remove lamb and cover with foil, to retain heat.
  • 9 Slice and serve with naan or pita bread, garnish with quartered lemons or limes and the prepared raita.

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