Tandoori leg of lamb

This is a simple way to take your BBQ to another level. Bursting with flavour, it goes perfectly with some wraps and pickles on the side. Adding a marinade or a dry rub to your food before you barbecue is essentially turbo charging your meal, and marinades help keep food moist whilst it is cooking.

Serves: 4-6 Ingredients For the lamb

⬤ 1.5kg half leg of lamb, boneless

⬤ 4 tbsp plain yoghurt and single cream

⬤ 1 tsp garam masala, chilli powder, ground cumin and salt

⬤ 2 tbsp paprika, lemon juice and vegetable oil

⬤ ½ tsp turmeric

⬤ 1 tbsp tomato purée

⬤ 4 garlic cloves, crushed

⬤ 2 tsp ginger, peeled and finely grated

For the coriander chutney

⬤ 100g coriander leaves, roughly chopped

⬤ 3 green finger chillies, roughly chopped

⬤ 1 garlic clove, roughly chopped

⬤ ½ tsp salt

⬤ 1 tsp lemon juice and demerara sugar

Method

1. You’ll need to put a little work in the night before to make this one perfect. Start by lightly scoring the lamb all over.

2. Next, mix all of the remaining marinade ingredients into a smooth paste and rub the marinade generously all over the lamb. Cover and refrigerate for eight hours or overnight.

3. Meanwhile, for the chutney, place all the ingredients in a blender and blend until the mixture becomes a coarse paste; you can add four to five tablespoons of cold water to ease blending. If you don’t have a blender, use a pestle and mortar.

4. This chutney can be stored in an air-tight, non-metallic container for up to four days in the refrigerator.

The lamb is best cooked “low and slow”; the barbecue shouldn’t be much more than about 150C and it’ll take about two-and-a-half hours.