Half leg of lamb marinaded in a delicious curry rub and served with coriander chutney.

  • Serves: 2 people
  • Prep time: 30 minutes
  • Cooking time: 150 minutes
    • Indian

    Tandoori Half Leg of Lamb by Mike Reid

    Recipe Information

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    For the lamb:

    1.5kg half leg of lamb

    4 tbsp plain yoghurt

    1 tsp curry powder

    4 tbsp single cream

    2 tbsp paprika

    1 tsp chilli powder

    1 tsp ground cumin

    2 tbsp lemon juice

    2 tbsp vegetable oil

    1 tsp salt

    ½ tsp turmeric

    1 tbsp tomato purée

    4 garlic cloves, crushed

    2 tsp ginger, peeled and finely grated

    For the coriander chutney:

    100g coriander leaves, roughly chopped

    3 green finger chillies, roughly chopped

    1 garlic clove, roughly chopped

    ½ tsp salt

    1 tsp lemon juice

    1 tsp demerara sugar


    Lightly score the lamb both sides.

    Mix all the remaining lamb ingredients into a smooth paste and rub the marinade generously all over the lamb. Cover and refrigerate for eight hours or overnight.

    Meanwhile, for the coriander chutney, place all the ingredients in a blender and blitz until the mixture become a coarse paste. Add 4-5 tablespoons of cold water to ease blending. Alternatively, use a pestle and mortar.

    This chutney can be stored in an airtight, non-metallic container for up to four days in the refrigerator.

    Cook the lamb low and slow over wood at about 150° for 2.5 hours.

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