- 1/4 cup tandoori paste.
- 2 tablespoons lemon juice.
- 1 cup plain yoghurt.
- 1.2kg boned lamb shoulder or any lamb joint (see note).
- 2 pieces plain naan bread.
- Olive oil cooking spray.
- 3 large zucchini, thickly sliced diagonally.
- 250g mini roma tomatoes.
- 1 tablespoon olive oil.
- 1/4 cup finely chopped fresh coriander leaves.
Combine tandoori paste, lemon juice and 1/4 cup yoghurt in a large glass or ceramic dish. Add lamb. Turn to coat. Cover. Refrigerate overnight.
Preheat a barbecue (with hood) hot plate on medium-high heat with hood closed. Transfer lamb to a large disposable foil baking tray. Cook lamb, with hood closed, using indirect heat (see note), turning once, for 50 minutes to 1 hour for medium or until cooked to your liking. Remove lamb from barbecue. Loosely cover with foil. Stand for 10 minutes.
Meanwhile, heat barbecue chargrill on medium-high heat. Lightly spray naan bread with oil. Cook naan on chargrill for 2 minutes each side or until heated through. Tear into pieces. Wrap in foil to keep warm. Place zucchini and tomatoes in a bowl. Drizzle with oil. Toss to coat. Cook zucchini and tomatoes on chargrill, turning, for 3 to 4 minutes or until lightly charred and tender. Place on a large platter. Cover to keep warm.
Combine coriander and remaining yoghurt in a small bowl. Reserve 300g lamb for Lamb and sweet potato fritters with spiced yoghurt. Thickly slice remaining lamb. Serve with vegetables, coriander yoghurt and naan bread.
Ask your butcher to bone out a 1.6kg lamb shoulder to give you a 1.2kg piece. Leave the lamb flat (not rolled) so it cooks faster in the barbecue.
To use indirect heat, turn heat burners on one half of the barbecue to desired temperature. Place baking dish on unheated side of barbecue.
You can also cook lamb in a 200C/180C fan-forced oven for 1 hour.