In a small bowl, combine all rubbing ingredients.
Apply rubing 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, i.e.,its internal temperature reaches 160?C.
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.
Ingredients:
4 lbs leg of lamb, butter-flied
2 cups ripe mangoes, chunks
1 teaspoon black peppercorns
1 teaspoon szechuan peppercorns
1 cup chopped cilantro
melted butter, for basting
3 tablespoons curry powder
1 teaspoon ground szechuan peppercorns ( timur)
1 teaspoon turmeric
1 teaspoon chili powder
1 tablespoon garlic paste
1 tablespoon ginger paste
1 tablespoon tomato paste
3 tablespoons honey
salt and pepper
Steps/Methods:
In a small bowl, combine all rubbing ingredients.
Apply rubing 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, i.e.,its internal temperature reaches 160?C.
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.
