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:

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: