BBQ Indian Spiced Leg of Lamb

BBQ leg of lamb

Along with burgers and bangers, it’s nice to have a bit of a show-stopping dish at a barbecue, and you can’t get much more impressive than a whole leg of lamb! Here we’ve used our favourite blend of Indian spices to add some aromatic flavours to the meat, but you could also try using a combination of fresh herbs, garlic, anchovies and rapeseed oil if you’re not a spice fan.

BBQ Indian Spiced Leg of Lamb

1 leg of lamb, butterflied
1 tsp black, brown or mustard seeds
1 tbsp cumin seeds
1 thumb size piece of fresh ginger, peeled and roughly chopped
4 garlic cloves, peeled and roughly chopped
2-3 chillies, depending on how hot you like your food
Handful of fresh coriander leaves, chopped
Juice of 1 lemon
1 tbsp turmeric
1 tbsp ground coriander
150 mls natural yogurt
Salt and pepper, for seasoning
Extra coriander, for serving
One red onion, finely sliced

1) Heat up a frying pan until it’s smoking and quickly toast the cumin and mustard seeds. As soon as they start to pop take the seeds off the heat and grind in a coffee grinder along with the ginger, garlic, chillies, fresh coriander and lemon juice.

2) Once smooth, transfer the mix to a bowl and add the turmeric, ground coriander and yogurt. Mix everything together and season to taste with salt and pepper.

3) Lay the lamb in a roasting dish and coat with the marinade – on both the flesh and fat sides.

4) Cover and allow to marinate in the fridge for at least 6 hours.

5) Preheat the barbecue.

6) Place the lamb, flesh side down on the grill, for around 25 minutes.

7) Turn it over so it is fat side down and cook for around 15 minutes.

8) Once cooked to your liking, leave the lamb to rest in a warm place for at least half an hour.

9) Serve on a large wooden board with the coriander and red onions scattered over.

10) We also recommend serving with leafy salad, a simple raita and our mini ciabattas, sliced in half.

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  1. Pingback: Easter Lamb at Mr Pickles' - Mr Pickles Yorkshire Food Emporium

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