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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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