Tandoori Soy-Cumin Lamb:
When I wrote the last blog post it was hard to choose between the Saffron and Chicken Thighs or this one – Tandoori Soy-Cumin Lamb so I decided to write up another post for this one!
This recipe is from Korean BBQ by Bill Kim and Chandra Ram:
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The Meat:
The Prep:
The lamb leg had come de-boned, butterflied and rolled so it was an easy prep! The meat went into a mixture of Korean BBQ Sauce, Nuoc Cham Sauce, Yoghurt, Curry Salt and Cumin:
Korean BBQ Sauce: Dark brown sugar, water, soy sauce, onion, Asian pear, kiwi, garlic, ginger and toasted sesame oil
Nuoc Cham Sauce: Dark brown sugar, lime juice, fish sauce, water, garlic and Thai green chillies.
Curry Salt: Madras Curry powder, salt and Shichimi Togarashi
The meat was left in the fridge for 3 hours.
I fired up the Kamado Joe Big Joe and as it approached 350F I started closing the vents a bit to stabilise the temperature:
Something a bit different this time, a chunk of Walnut for smoking flavours:
The Cook:
Cooked directly over the flames.
Flipped every couple of minutes and basted with some of the reserved marinade.
Overhead shot, looking and smelling fantastic!
Time to Serve:
Once the meat hit 55c in most places I took it off to rest. With a butterflied leg of lamb the meat is different thicknesses all over so I aim for 55c in the thickest parts to give me some pink meat whilst the thinner parts will be more well cooked to keep the kids happy!
Time to Eat:
Plated up with a salad. Meat sliced thinly and some of the marinade dripped over the top.
SUMMARY:
This tasted fantastic! The lamb was so soft and juicy but the marinade was very tasty. The charred parts of the meat were the best bits!
I always think leg of lamb is going to take ages to cook but butterflied and grilled direct it only takes 15 minutes! What a result.
| Cook Difficulty: | 3/5 |
| Cook Duration: | Medium: 3/5 |
| Cook Equipment: | Kamado Joe Big Joe |
| Cook Method: | Direct |
| Charcoal: | Oxford Charcoal Oak |
| Smoking Wood: | Walnut |
| Cook temperature: | 350F |
| Cook time: | About 15 minutes |
| Internal temperature: | 55c |
| Notes: | No major changes |
This recipe is from Korean BBQ by Bill Kim and Chandra Ram:
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KUNGFUBBQ: UK BBQ Blog and Ooni Blog documenting recipe cooks from various cookbooks, my own recipes, reviews of BBQ’s and Accessories plus handy hints and tips. UK BBQ Blogs
Looks stunning pal I’m having this one. Did you source all the Korean products online?
Thanks Jools, I got quite a lot of the ingredients in the Supermarket and anything slightly more unusual I got online. Mostly Amazon.
Great dish, hope you enjoy!
Ok I’ll start to do some shopping for the products I do have the sauce shop Korean BBQ sauce cheating I know but saves a little ?