Tandoori leg of lamb

Tandoori leg of lamb

By
From
At Home with Ben
Serves
4
Photographer
Mark Roper

I cook this leg of lamb on my Big Green Egg barbecue. A regular barbecue set up for indirect cooking would be perfect, and it will also work well in a regular oven. When barbecuing, the addition of woodchips adds a lovely smoky flavour to complement the spices.

Ingredients

Quantity Ingredient
1 x 2kg leg of lamb, hipbone removed
1/4 cup harissa
1/4 cup plain yoghurt
1 lemon, juiced
salt
2 tablespoons coriander seeds

Brinjal

Quantity Ingredient
1 litre sunflower oil
2 eggplants, cut into large cubes
3 onions, thinly sliced
salt
1 1/2 tablespoons ground coriander
1/2 tablespoon ground cumin
1/2 tablespoon ground turmeric
1 tablespoon Ginger paste
1 tablespoon Garlic paste
1/3 cup canned diced tomatoes
2 tablespoons white wine vinegar
freshly ground black pepper
2 tablespoons chopped coriander leaves

Method

  1. Preheat the oven to 250°C.
  2. Using a small sharp knife, make crisscross cuts about 1 cm deep in the surface of the lamb leg.
  3. Combine the harissa, yoghurt and lemon juice in a small bowl. Season with salt if required. Smear the paste all over the leg of lamb, then sprinkle with the coriander seeds.
  4. Position the lamb on a wire rack in a roasting tin and roast for 45 minutes. Reduce the oven to 120°C and roast for a further 15 minutes.
  5. While the lamb is cooking, make the brinjal. Heat the oil in a wok and, in batches, deep-fry the eggplant until golden and soft. Remove and drain on paper towel.
  6. Remove all but around 3 tablespoons of oil from the wok and reheat. Add the onion and season with a teaspoon of salt. Fry for 5 minutes, until soft and starting to brown. Add the spices and ginger and garlic pastes and fry for a further 2–3 minutes. Add the chopped tomatoes and combine. Add the drained eggplant and fold together. Turn off the heat and season with vinegar, salt and pepper. Sprinkle over the chopped coriander and leave to settle.
  7. When the lamb is cooked, allow to rest for 20 minutes. Serve with the brinjal.
Tags:
At Home with Ben
family
simple
easy
home
weeknight
midweek
mid-week
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