Butterflied Indian leg of lamb

By Kim Terakes and Ken Sutcliffe

Serving size: Serves 6
Cooking time: More than 1 hour

INGREDIENTS

Raita
1 clove garlic, crushed
8 mint leaves, very finely sliced
1 cup plain yogurt
1 tablespoon lime juice
1 small ripe tomato, seeded and diced
½ cup red capsicum, diced
½ cup red onion, diced
½ cup cucumber, peeled, seeded and diced

Marinade
1 cup plain yogurt
2 tablespoons garam masala
½ teaspoon cayenne pepper
1 teaspoon dried mint leaves
2 tablespoons lime juice
1 'thumb' ginger, peeled and grated
3 cloves garlic, crushed
1 teaspoon sea salt

1 butterflied, boneless leg of lamb
naan or pita bread, to serve
quartered lemon or lime, to garnish

METHOD

To prepare raita, combine all ingredients and refrigerate.

Combine all marinade ingredients in a food processor and blend to a smooth paste.

Place the lamb in a glass or stainless steel bowl and coat with prepared marinade; cover and refrigerate for several hours or overnight. Remove from fridge and bring back to room temperature for approximately one hour.

Preheat chargrill or barbecue plate on a medium high heat. Place marinated lamb onto hot plates, sear on each side for 5 minutes.

Reduce heat and close lid, cook for a further 15 to 20 minutes, or until meat is tender to touch.

Remove lamb and cover with foil to retain heat.

Slice and serve with naan or pita bread, garnish with quartered lemons or limes and the prepared raita.