Ingredients:
- 1 boneless leg of lamb, 3 to 4 lb., butterflied to
1 1/2-inch thickness - Salt and freshly ground pepper, to taste
- 1/2 cup tandoori paste
- Lemon wedges for garnish
- Naan or other flatbread for serving
- Raita potato salad potato salad for serving
Directions:
Season the lamb on both sides with salt and pepper. Cover with plastic wrap and refrigerate for 30 minutes.
Place the lamb in a vacuum marinator and add the tandoori paste. Create a vacuum seal and marinate on the tumble setting for 20 minutes according to the manufacturers instructions. When the marinator stops, reset it for 20 minutes more.
Prepare a medium-hot fire in a grill.
Place the lamb on the grill and cook, turning once, until an instant-read thermometer inserted into the thickest part of the meat registers 135ºF for medium, 10 to 12 minutes per side, or until done to your liking.
Transfer the lamb to a carving board, cover loosely with aluminum foil and let rest for 5 to 10 minutes. Cut the meat into thin slices, arrange on a warmed platter and garnish with lemon wedges. Serve with naan and raita potato salad. Serves 8 to 10.
Place the lamb in a vacuum marinator and add the tandoori paste. Create a vacuum seal and marinate on the tumble setting for 20 minutes according to the manufacturers instructions. When the marinator stops, reset it for 20 minutes more.
Prepare a medium-hot fire in a grill.
Place the lamb on the grill and cook, turning once, until an instant-read thermometer inserted into the thickest part of the meat registers 135ºF for medium, 10 to 12 minutes per side, or until done to your liking.
Transfer the lamb to a carving board, cover loosely with aluminum foil and let rest for 5 to 10 minutes. Cut the meat into thin slices, arrange on a warmed platter and garnish with lemon wedges. Serve with naan and raita potato salad. Serves 8 to 10.
Williams-Sonoma Kitchen.
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