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Tandoori barbecued lamb
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Prep Time:
15 minutes
Cook Time:
60 minutes
Total Time:
75 minutes
Indulge in tender tandoori roast for dinner, with leftovers transformed into savory lamb and sweet potato fritters.
Ingredients:
  • 77.50 gm tandoori paste
  • 42.00 gm lemon juice
  • 250.00 ml plain yoghurt
  • 1.2kg boned lamb shoulder (see note)
  • 2 pieces plain naan bread
  • Olive oil cooking spray
  • 3 large zucchini, thickly sliced diagonally
  • 250g mini roma tomatoes
  • 18.20 gm olive oil
  • 62.50 ml finely chopped fresh coriander leaves
Instructions:
  • In a large glass or ceramic dish, mix together tandoori paste, lemon juice, and 1/4 cup yogurt. Add the lamb and coat it with the mixture. Cover and refrigerate overnight for maximum flavor infusion.
  • Preheat a barbecue with the hood closed on medium-high heat. Place the lamb in a large disposable foil baking tray. Cook the lamb with the hood closed using indirect heat, turning once, for 50 minutes to 1 hour for medium doneness. Remove the lamb from the barbecue, cover loosely with foil, and let it stand for 10 minutes before serving.
  • Preheat barbecue chargrill to medium-high heat. Lightly spray naan bread with oil and grill each side for 2 minutes until heated through. Tear into pieces and wrap in foil to keep warm. In a bowl, combine zucchini and tomatoes, drizzle with oil, and toss to coat. Grill zucchini and tomatoes for 3 to 4 minutes until lightly charred and tender. Transfer to a large platter and cover to keep warm.
  • Mix coriander and the rest of the yoghurt in a small bowl. Set aside 300g lamb for Lamb and sweet potato fritters with spiced yoghurt. Slice the remaining lamb thickly and serve with vegetables, coriander yoghurt, and naan bread.

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