- 1.5kg butterflied lamb leg, trimmed of excess fat
- 1 lemon juice
- 2 tbsp extra virgin olive oil
- 800g Kent pumpkin, peeled and cut into 2cm thick wedges
- 2 red capsicums, seeded and cut into 4cm pieces
- 2 zucchini, cut on diagonal in 4cm pieces
- 2 tbsp tahini paste
- 1 tbsp lemon juice
- 1-2 tbsp water
- Dukkah, to serve
Barbecued Tabdoori Lamb
- 1 cup of yogurt
- 3-4 tbsp tandoori paste
- Marinate the lamb and place in the fridge overnight.
- Preheat oven to 220°C for the vegetables. Place lamb on a baking tray and squeeze over the juice of half a lemon.
- Drizzle with 1 tbsp of oil and season with salt and pepper.
- Cover loosely with foil and leave at room temperature for 30mins.
- Place pumpkin, capsicum and zucchini on two baking trays, drizzle with 1 tbsp of oil and season with salt and pepper and toss to coat.
- Roast for 35-40mins until vegetables are golden and cooked through.
- Preheat a barbecue to 220°C and cook lamb over an indirect heat for 15 mins, serving side down.
- Turn the lamb over and cook for another 10 minutes for medium, or until a thermometer reads 60-65°C.
- Cover loosely with foil and rest for 15mins.
- To make tahini dressing, whisk the tahini paste, lemon juice and water in a small bowl until the consistency of thickened cream. Season with salt and pepper to taste.
- Carve the lamb against the grain and serve with roasted vegetables, tahini dressing and a sprinkling of dukkah.
- Make sure the lamb is an even thickness so that it cooks evenly. You can do this yourself or ask your butcher to prepare it for you.
- You’ll find tahini paste in most supermarkets, generally in the health food section.
- If you can’t find butterflied lamb leg, try a butterflied shoulder, rump roast or leg steaks.