Tandoori Butterflied Lamb

This easy recipe is going to make you the star of your next cookout! A sophisticated but really simple recipe.


  • 2kg Butterflied leg of lamb (ask your butcher to do this)
  • 3-4 Rosemary sprigs


  • 4 Cloves garlic (finely chopped)
  • 2 Red chillies (sliced) (optional)
  • Juice of half lemon or lime and zest
  • 1 tsp salt
  • 1/2 tsp pepper
  • 3 tbsp olive oil
  • 2 tbsp Shemin’s Tandoori Spice Blend
  • 30g Fresh coriander (chopped)


  1. Mix all the marinade ingredients together and rub into the lamb.
  2. Marinade for at least 1 hour, or overnight if possible.
  3. Light the BBQ on high and brown the meat on both sides.
  4. Put the lamb on a baking tray with the rosemary sprigs on top, then place the tray on the BBQ and close the lid.
  5. Cook for approximately 20 minutes for rare or 40 minutes for medium, and then rest for 5 minutes before serving. Serve with mint raita.
You can also make this recipe in the oven using the same timings as above at 200°Cor gas mark 6.

For the mint raita see the method of this recipe

Serves 6

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