| Created by | Spinneys |
| Prep time | 30 minutes |
| Marination time | 1 hour to overnight |
| Cook time | 90 minutes |
| Serves | 6 |
| Cuisine | Indian |
| Diet | Other |
| Preparation | Moderate |
| Calories | 788 |
| Fat | 63g |
| Saturates | 26g |
| Protein | 45g |
| Carbs | 6g |
| Sugars | 1g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFIn a small bowl, combine the dry spices and seasoning. Mince the garlic, juice the lemon and add to the spices along with the olive oil to form a marinade.
To butterfly the leg of lamb, place it on a clean cutting board with the fat side down. Look for the natural seams in the meat. These seams will guide you in flattening the lamb evenly. Using a sharp knife, start at the thickest part of the lamb. Slice horizontally through the meat, about halfway down, stopping just before cutting all the way through. Open the lamb like a book. Continue cutting into thicker parts of the meat to even out the overall thickness. Be careful not to cut all the way through – aim for a single flat layer. Cover the butterflied lamb with a sheet of cling film or parchment paper. Using a meat mallet or rolling pin, gently pound any uneven areas until the lamb is an even thickness, approx. 2-3cm thick.
Rub the marinade all over the butterflied lamb, ensuring it’s well coated. Cover and marinate in the fridge for at least 1 hour or overnight for more flavour.
Preheat the grill to a medium-high heat.
Place the marinated lamb on the grill, cooking for 25-30 minutes on each side, or until it reaches your desired doneness (62°C for medium well). Let the lamb rest under a sheet of aluminium foil for 10 minutes before slicing.
Serve the sliced biryani lamb with yoghurt, fresh mint, lime pickle and parathas.
