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Indian Spiced Barbecued Lamb

The marinade does all the work for you in this delicious entrée. Spread the lamb with a paste of ginger, garlic, and spices then leave it overnight in the fridge. The next evening for supper, all you need to do is heat the grill and toss a crisp green salad. We served this succulent grilled lamb with Major Grey’s Chutney and warm Easy Naan Bread.

Indian Spiced Barbecued Lamb

1 small butterflied leg of lamb
thumb-size piece of ginger, peeled and chopped
2 garlic cloves, roughly chopped
½ tbs. each turmeric, garam masala, and cumin seeds
1 tsp. paprika
small handful cilantro leaves, plus extra to serve
juice of ½ lemon
⅓ cup plain yogurt

Using a hand blender or mini food processor, whizz together everything except the lamb into a smooth paste. Season. Lay the lamb in a ceramic dish and coat with the paste. Cover and chill for at least 4 hours, preferably overnight.

Heat the grill to medium. Lift the lamb out of the marinade and lay flesh-side down on the grill. Cook for 15 minutes, turning once. Remove to a cutting board, cover with foil and allow to rest for 5 minutes before cutting.

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