Lamb Tandoori
Ask your butcher to butterfly the leg of lamb into one large piece. This makes the cut even and allows for relatively quick cooking on the grill.
Ingredients
- 1 boneless leg of lamb, 3 to 4 lb., butterflied to
1 1/2-inch thickness - Salt and freshly ground pepper, to taste
- 1/2 cup tandoori paste
- Lemon wedges for garnish
- Naan or other flatbread for serving
- Raita potato salad potato salad for serving
Directions
Season the lamb on both sides with salt and pepper. Cover with plastic wrap and refrigerate for 30 minutes.
Place the lamb in a vacuum marinator and add the tandoori paste. Create a vacuum seal and marinate on the tumble setting for 20 minutes according to the manufacturers instructions. When the marinator stops, reset it for 20 minutes more.
Prepare a medium-hot fire in a grill.
Place the lamb on the grill and cook, turning once, until an instant-read thermometer inserted into the thickest part of the meat registers 135ºF for medium, 10 to 12 minutes per side, or until done to your liking.
Transfer the lamb to a carving board, cover loosely with aluminum foil and let rest for 5 to 10 minutes. Cut the meat into thin slices, arrange on a warmed platter and garnish with lemon wedges. Serve with naan and raita potato salad. Serves 8 to 10.
Place the lamb in a vacuum marinator and add the tandoori paste. Create a vacuum seal and marinate on the tumble setting for 20 minutes according to the manufacturers instructions. When the marinator stops, reset it for 20 minutes more.
Prepare a medium-hot fire in a grill.
Place the lamb on the grill and cook, turning once, until an instant-read thermometer inserted into the thickest part of the meat registers 135ºF for medium, 10 to 12 minutes per side, or until done to your liking.
Transfer the lamb to a carving board, cover loosely with aluminum foil and let rest for 5 to 10 minutes. Cut the meat into thin slices, arrange on a warmed platter and garnish with lemon wedges. Serve with naan and raita potato salad. Serves 8 to 10.