Tandoori Leg of Lamb with Cucumber Salsa and Mango Ginger Chutney

Printemps 2007
food and drink

BY: Lucy Waverman

A simple take on an Indian lamb dish with a tandoori type marinade and a quick bake in the oven. Homemade mango chutney is good but you can also buy it. Make the chutney on the day you use it otherwise the cucumber becomes less crunchy although it still tastes good.

One 3 lb (1.5 kg) lamb leg
1 tbsp (15 mL) vegetable oil
½ cup (125 mL) yogurt
1 tbsp (15 mL) medium Indian curry paste
1 tbsp (15 mL) chopped garlic
1 tbsp (15 mL) chopped ginger
2 tsp (10 mL) grated lemon rind
3 tbsp (45 mL) lemon juice
Salt to taste

Cucumber Salsa
1 English cucumber
1 Vidalia or red onion
1 tbsp (15 mL) cumin seeds
1 cup (250 mL) yogurt
2 tbsp (25 mL) lime juice
2 tbsp (25 mL) chopped fresh mint
Salt and freshly ground pepper

1. Place lamb in a baking dish or roasting pan. Combine oil, yogurt, curry paste, garlic, ginger, lemon rind and lemon juice. Brush on to lamb leg and marinate for 4 hours or overnight in the refrigerator.

2. Preheat oven to 400ºF (200ºC).

3. Place lamb, fat-side up, on rack over roasting pan. Bake for 35 to 40 minutes or until juices are just pink. Place on carving board and carve into thin slices against the grain.

4. Dice cucumber and onions into chunks. Place in a bowl.

5. Heat a skillet on high heat and add cumin seeds. Fry until seeds become fragrant, about 30 seconds.

6. Combine cumin seeds, yogurt, lime juice, mint and salt and pepper. Toss with cucumber and onions.

Serves 6

Mango Ginger Chutney
Quick-and-easy mango chutney that will keep for about 2 weeks.

2 tbsp (25 mL)  vegetable oil
1 cup (250 mL) chopped onion
1/8 tsp (0.5 mL) red pepper flakes
1 tsp (5 mL) chopped garlic
1 tbsp (15 mL) finely chopped ginger
1 large mango, peeled and diced
2 tbsp (25 mL) granulated sugar
2 tbsp (25 mL) white vinegar
1 tbsp (15 mL) soy sauce
2 tbsp (25 mL) chopped coriander
2 tbsp (25 mL) lemon juice
Salt and freshly ground pepper

1.  Heat oil in a pot over medium heat. Add onion and red pepper flakes and sauté for 3 minutes or until softened. Stir in garlic and ginger and cook for 30 seconds.

2.  Add mango and cook until slightly softened. Stir in sugar, vinegar and soy sauce and cook until mixture thickens, about 5 minutes.

3.  Remove from heat and stir in coriander, lemon juice salt and pepper. Cool.

Serves 6

What to Serve