Ingredients ;1 easy carve lamb roast [leg or shoulder]
1 Tbsp tandoori paste
200g yoghurt Method
1. Coat lamb with a combination of Tandoori paste and ¾ of the yoghurt, reserving remaining yoghurt as accompaniment. Marinate for about 30 minutes, overnight if time allows.
2. Heat a kettle (covered) barbecue according to manufacturer’s directions. Cook for estimated time, basting throughout.
3. Test to see if roast is cooked to your liking by squeezing roast with tongs: rare feels soft, medium has a little resistance, well done feels quite firm.
4. Remove roast and cover loosely with foil. Allow to rest so juices settle before carving (about 15-20 minutes).
5. Carve roast holding meat with tongs rather than a fork to prevent juices escaping.
Tip
Serve with aromatic turmeric rice, the remaining yoghurt and a variety of Indian chutneys
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