Indian spiced barbecued lamb

• butterflied leg of lamb1

  about 2.5kg/5lb 8oz (ask your butcher to do this for you)

• finger-length piece ginger

  chopped

• garlic cloves↗4

  roughly chopped

• each turmeric1 tbsp

  garam masala and cumin seeds

• paprika↗1 tsp

  1 tsp

• handful coriander

  leaves, plus extra sprigs to serve

• juice 1 lemon
• natural yogurt↗150ml ml

  150ml

Step-by-step instructions

1. 1

   Using a hand blender or mini food processor, whizz marinade ingredients to a smooth paste, then season with salt. Lay the lamb in a ceramic dish and coat with the marinade. Cover in cling film and leave to marinate in the fridge for at least 4 hrs or preferably overnight.

2. 2

   If you are using a charcoal barbecue, wait for the coals to become white and glowing (light the barbecue about an hour before you want to cook the lamb). If using a gas barbecue, cook the lamb over medium heat. Lift lamb out of the marinade and barbecue, flesh-side down, for about 25 mins. Flip it over and give the fat side about 15 mins. When the lamb has a dark brown crust and is cooked to your liking, leave it to rest on a board for 15 mins. (If the weather forces you indoors, the lamb can be roasted at 220C/200C fan/gas 7 for about an hour for pink meat; the breads can be cooked on a very hot griddle).

3. 3

   To serve, carve the lamb into thick slices and scatter with the coriander and some of the Pickled red onion (see below). Serve the remaining onion in a dish alongside the raita and breads (see recipes, below).