Indian Spiced Barbecued Lamb Food

SPICE-MARINATED AND GRILLED LAMB CHOPS

Steps:

• Toast fennel seeds in a dry small skillet over medium heat, shaking pan often, until fragrant, about 45 seconds; let cool. Finely grind in spice mill or with mortar and pestle. Transfer to a large bowl; add in chile, ginger, garlic, crème fraîche, lime juice, mustard oil (if using), mango powder (if using), fenugreek leaves, pepper, nutmeg, 1 tsp. chili powder, and 2 Tbsp. vegetable oil and mix well. Season lamb chops with salt and add to marinade; turn to coat. Cover and chill at least 2 hours.
• Let lamb chops sit at room temperature 1 hour before grilling.
• Prepare a grill for medium heat; oil grate. Grill lamb to desired doneness, about 3 minutes per side for medium-rare. Transfer to a platter; let rest 5-10 minutes.
• Top lamb with mint and cilantro and dust with more chili powder. Serve with lemon wedges.
• Do Ahead
• Lamb can be marinated 12 hours ahead. Keep chilled.

SPICY INDIAN LAMB CHOPS

Steps:

• Mix together all the ingredients for the marinade. Then coat the lamb in it and put in the fridge for 24 hours (ideally).
• The the lamb out of the fridge 30 minutes before you plan to cook it.
• Heat a griddle pan brushed with a little oil. Cook the lamb chops for about 5 minutes on each side. Or for a shorter time if they are very thin or for a little longer if they are very thick.
• Alternatively you can cook them in a frying pan or under the grill (broiler). You can even roast them. They'll take 20 -30 minutes at 180C if you cook them in the oven.

INDIAN SPICED BARBECUED LAMB

Steps:

• 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.
• 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).
• 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).

LAMB IN INDIAN SPICES AND YOGHURT

Steps:

• Heat the oil in a wok over medium heat, add the onion and cook, stirring for 5 minutes or until it has softened.
• Add the garlic and ginger and cook for 2 minutes more.
• Stir in the yoghurt and all the spices.
• Add the canned tomatoes, a teaspoon of salt, then cook for 5 minutes more.
• Add the lamb and stir until it is coated.
• Cover and cook on a low heat for 1 1/2-1 3/4 hours or until the lamb is tender, stirring occasionally.
• Add a little water if the lamb begins to stick.
• Meanwhile, toast the almonds in a dry frying pan, shaking gently until golden-about 3-4 minutes.
• When the lamb is tender, add the garam masala to the curry and mix through.
• Sprinkle with the slivered almonds and chopped cilantro, then serve.

INDIAN-SPICED CHICKEN OR LAMB PATTIES WITH YOGURT SAUCE

Steps:

• Preheat a grill or grill pan to medium-high.
• Mix the ground chicken with the curry paste, grill seasoning, cinnamon, cumin and coriander and form into 4 large, ½" thick patties.
• Coat the patties with a little olive oil and grill for 4 to 5 minutes on each side (3 minutes on each side for lamb).
• In a food processor, blend the yogurt with the garlic, lemon juice, cilantro and mint until smooth.
• Season the lettuce and tomatoes with a little salt.
• Char the pitas on the grill, about 1 minute on each side, and cut about 1" off the tops.
• Open each pita and fill with a patty, a quarter of the chopped lettuce and sliced tomatoes and a generous spoonful of the yogurt sauce.

BBQ OR ROASTED SPICED LEG OF LAMB

Steps:

• Place the Lamb fat side down on a plate or Pyrex dish.
• Mix garlic with the oil.
• Salt & pepper.
• Work the mixture into the folds covering the lamb surface completely.
• Grind the three herbs together and spread over underside of the lamb. Rub it into the lamb well.
• To BBQ: Place meat skin side down on an oiled grill. Close the cover and cook over medium high heat for approx 45 minutes. Watch for flame ups, but do not flip the roast.
• To Roast: Pour the wine and water into the roasting pan and bake in 375°F oven for 1 hours or until the internal temperature reaches 160°F (oven roast potatoes for the last 40 minutes with the roast).
• Let stand 5 minutes before carving.
• Check internal temperature: 160°F is medium rare - just pink.

INDIAN TANDOORI SPICED LEG OF LAMB

Steps:

• In a bowl combine yogurt with ALL remaining ingredients (except the leg of lamb) whisk to blend well.
• Place the leg of lamb in rack in a roasting pan.
• Coat the leg with yogurt mixture all over.
• Cover the lamb with plastic wrap (do not use foil to cover the lamb).
• Refrigerate for 24 hours.
• Set oven to 375 degrees.
• Roast the lamb uncovered for about 1-1/2 hours (for medium-rare cook until temperature reads 125F on a meat thermometer, make certain that the thermometer does not touch the bone).
• Let rest for 15 minutes before serving.
• Delicious!