BBQ INDIAN SPICED LAMB WITH CARROT & CHICKPEA SALAD

BBQ INDIAN SPICED LAMB WITH CARROT & CHICKPEA SALAD

If you have never used Indian flavours on your BBQ, then don't let this opportunity pass you by. Have your butcher butterfly a lamb leg and marinate it in a beautiful natural yoghurt dressing. All served with a salad that puts a modern spin on a traditional side. 

30 minutes. Gluten free. A must try.

Serves 2.

Ingredients
400g Mirrool Creek lamb - butterflied leg
100ml natural Greek yoghurt
2 cloves garlic
2cm piece ginger
1 lemon
1 teaspoon ground cumin
1 teaspoon garam masala
1/2 teaspoon turmeric
1 teaspoon chilli powder (optional)
2 tablespoons sultanas
1 tin chickpeas
2 carrots
1 teaspoon sesame seeds
1 teaspoons cumin seeds
3 sprigs coriander
2 tablespoons sherry vinegar

Preheat BBQ or oven & marinate lamb
Preheat BBQ to a medium-high heat. If using an oven set to 200ºC on fan bake. In a bowl combine half of the yoghurt, crushed garlic, grated ginger, spices and juice and zest of half a lemon. Mix well, then add the lamb and coat well.

Cook lamb
When hot (not smoking hot) sear lamb on each side for 3 minutes. Turn BBQ off and cover. Leave to cook in the residual heat for 10 minutes for the 2 & 4 serve pieces and 12 – 15 minutes for the 3 serve. If you do not have a BBQ use a griddle or fry pan and then place in the oven. The lamb will smoke a lot when cooking so open windows! Cover with foil and allow to rest for 5 minutes.

Make salad
While the lamb is cooking, peel and grate carrots, roughly chop coriander, drain and rinse chickpeas. Combine in a bowl with sultanas. In a dry pan, over a medium heat toast sesames and cumin seeds, moving around the pan for 2 minutes until fragrant. Add to salad. Lastly, dress with sherry vinegar and a little olive oil, salt, pepper and combine well.

Make yoghurt sauce & serve
In a small bowl, add remaining yogurt and zest and juice of the remaining lemon. Whisk to combine. Cut the lamb into 1cm strips across the grain. Plate salad, top with lamb and a drizzle of yoghurt.

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October 29, 2015 by Timothy Ryder
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