Tandoori Barbecued Lamb

Nuvita Biscuits

This 2-in-1 meal idea means you can enjoy a melt-in-your-mouth tandoori roast for dinner, with plenty left over for lamb and sweet potato fritters tomorrow.

Preparation time: 10 minutes

Cooking time: 1hour

Serves: 4


1/4 cup tandoori paste
2 tablespoons lemon juice
1 cup 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
1 tablespoon olive oil
1/4 cup finely chopped fresh coriander leaves

Combine tandoori paste, lemon juice and 1/4 cup yoghurt in a large glass or ceramic dish. Add lamb. Turn to coat. Cover. Refrigerate overnight.

Preheat a barbecue (with hood) hot plate on medium-high heat with hood closed. Transfer lamb to a large disposable foil baking tray. Cook lamb, with hood closed, using indirect heat (see note), turning once, for 50 minutes to 1 hour for medium or until cooked to your liking. Remove lamb from barbecue. Loosely cover with foil. Stand for 10 minutes.Step 3Meanwhile, heat barbecue chargrill on medium-high heat. Lightly spray naan bread with oil. Cook naan on chargrill for 2 minutes each side or until heated through. Tear into pieces. Wrap in foil to keep warm. Place zucchini and tomatoes in a bowl. Drizzle with oil. Toss to coat. Cook zucchini and tomatoes on chargrill, turning, for 3 to 4 minutes or until lightly charred and tender. Place on a large platter. Cover to keep warm.

Combine coriander and remaining yoghurt in a small bowl. Reserve 300g lamb for Lamb and sweet potato fritters with spiced yoghurt (see related recipe). Thickly slice remaining lamb. Serve with vegetables, coriander yoghurt and naan bread.

  • Ask your butcher to bone out a 1.6kg lamb shoulder to give you a 1.2kg piece. Leave the lamb flat (not rolled) so it cooks faster in the barbecue.
  • To use indirect heat, turn heat burners on one half of the barbecue to desired temperature. Place baking dish on unheated side of barbecue.
  • You can also cook lamb in a 200C/180C fan-forced oven for 1 hour.

Storage tip: Cool leftover lamb. Store in an airtight container in the fridge for up to 3 days.


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