Butterflied leg of lamb, Bengal style

Butterflied leg of lamb, Bengal style

By
From
Margaret Fulton Favourites
Serves
6-8
Photographer
Tanya Zouev and Armelle Habib

The 1950s and 1960s were memorable times for dinner parties and entertaining. Our dear friend Jean Storey, who later wrote under the name Jane Tennant, was one of the first to make a good French terrine in this country, and her husband Peter was one of the first to barbecue a butterflied leg of lamb.

The leg of lamb is boned and opened out like a butterfly (a butcher can do this for you), so that it can be barbecued flat on the grill. I like to cook it in what I call a ‘Bengal style’ by rubbing it first with spices and yoghurt so that the flavours permeate the meat. It takes less than an hour to cook to a rich brown outside with the thin portions well done and the thick portions slightly pink.

Ingredients

Quantity Ingredient
1 x 2kg butterflied leg of lamb
1 lemon, juiced
1 teaspoon ground cardamom
1 teaspoons ground coriander
1/2 teaspoon ground turmeric
1/2 cup natural yoghurt
salt and freshly ground black pepper

Method

  1. With a sharp knife make 5 mm incisions into any thick portions of the leg of lamb. Rub the lemon juice and combined spices into the lamb, then spread the yoghurt over the surface and leave to marinate in a glass dish for 1–2 hours.
  2. Remove the meat from the marinade. Using a sharp knife, score the skin with diagonal cuts at 4 cm intervals, first one way, then the opposite way, to form a diamond pattern. Place it skin-side down on a greased grill 10 cm above glowing coals (see Tip). Baste frequently with the marinade and turn occasionally. Cook for about 1 hour.

Tip

  • If you don’t have a barbecue you can roast the lamb in a hot oven at 220°C for about 40 minutes, turning once or twice during cooking.
Tags:
Margaret
Fulton
Favourites
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