A few Indian flavours in this barbecue recipe.RECIPE: Tandoori Leg of Lamb with Mango Chutney
Serves 81 leg of lamb, about 2kg, with bone intact
1 cup brown sugar
Cut small slits into fat layer of lamb. Combine marinade ingredients to coriander seeds and rub over lamb.
Cover with cling plastic wrap and refrigerate overnight. Heat the barbecue with lid down on to about 180C, remove cling wrap and cook lamb for about 1 1/2 hours.
To make the chutney, combine all the ingredients in a big saucepan. Bring to the boil. Then simmer, stirring occasionally, for about 45 minutes until thick and syrupy.Slice lamb and serve with the chutney. Store remaining chutney in sterilised glass jars. Will keep for a few months.
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