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Foodgeek: |
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Rating: |
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Servings: |
2 to 3 servings |
Prep. Time: |
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Total Time: |
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Ingredients: |
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4 lb. leg of lamb, butter-flied
2 cups ripe mango chunks
1 tsp. black peppercorn
1 tsp. timur peppercorn
1 cup chopped cilantro
Melted butter for basting
Rub:
3 tbsp. curry powder
1 tsp. ground timur
1 tsp. turmeric
1 tsp. chili powder
1 tbsp. garlic paste
1 tbsp. ginger paste
1 tbsp. tomato paste
3 tbsp. honey
Salt and pepper
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Directions:
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In a small bowl, combine all rubbing ingredients. Apply rubbing mixture all over butter-flied lamb. Allow marinating for overnight in the refrigerator. Place lamb piece on a cutting board, spead mango chunks, black peppercorn, timur peppercorn and chopped cilantro on top, and roll over tightly. Secure with a twain.
Fire up a charcoal grill. Clean the grill surface thoroughly. Grill the marinated lamb, frequently turning and basting with melted butter until cooked through (internal temperature of 160°F). Take meat off the grill and let rest for ten minutes. Cut into thin slices. Arrange slices on the bed of rice pilaf, stir-fried vegetables, supplemented by tomato achar.
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