Tandoori Barbecued Lamb

1/4 cup tandoori paste
2 tablespoons lemon juice
1 cup plain yoghurt
1.2kg boned lamb leg
2 pieces plain naan bread
Olive oil cooking spray
3 large zucchini, thickly sliced diagonally
250g mini roma tomatoes
1 tablespoon olive oil
1/4 cup finely chopped fresh coriander leaves

1. Combine tandoori paste, lemon juice and 1/4 cup yoghurt in a large glass or ceramic dish. Add lamb. Turn to coat. Cover. Refrigerate overnight.
2. Preheat a barbecue (with hood) hot plate on medium-high heat with hood closed. Transfer lamb to a large disposable foil baking tray. Cook lamb, with hood closed, using indirect heat, turning once, for 50 minutes to 1 hour for medium or until cooked to your liking. Remove lamb from barbecue. Loosely cover with foil. Stand for 10 minutes.
3. Meanwhile, heat barbecue chargrill on medium-high heat. Lightly spray naan bread with oil. Cook naan on chargrill for 2 minutes each side or until heated through. Tear into pieces. Wrap in foil to keep warm. Place zucchini and tomatoes in a bowl. Drizzle with oil. Toss to coat. Cook zucchini and tomatoes on chargrill, turning, for 3 to 4 minutes or until lightly charred and tender. Place on a large platter. Cover to keep warm.
4. Combine coriander and remaining yoghurt in a small bowl. Thickly slice lamb, serve with vegetables, coriander yoghurt and naan bread.

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Midwest Foods Dubbo