Barbecued Tandoori-Spiced Butterflied Leg of Lamb

1. Create Marinade Paste

Combine the coarsely chopped onion, ginger, garlic, and 4 tablespoons of lemon juice in an electric blender. Blend until you achieve a smooth, consistent paste.

2. Mix Marinade Ingredients

In a bowl or nonmetallic pot, mix the paste with the remaining lemon juice, ground coriander, cumin, garam masala, turmeric, mace, nutmeg, cinnamon, cloves, olive oil, salt, pepper, cayenne pepper, and orange food coloring. Stir until well combined.

3. Prepare Lamb

Trim any excess fat and tissue from the butterflied leg of lamb. Use a knife to make several small jabs all over the meat.

4. Marinate Lamb

Place the lamb in a large bowl or nonmetallic pot and pour the marinade over it, ensuring the meat is well-coated. Cover and refrigerate for 24 hours, turning the lamb 3-4 times during this period.

5. Prepare Garnishes

Slice the second onion into rings and create radish flowers by making radial cuts around each radish. Place them in a bowl of ice water to keep them crisp.

6. Grill Lamb

Preheat your charcoal grill until the charcoal is red hot. Sear the marinated lamb on the grill, cooking it for 5 to 8 minutes on each side to develop a char. Continue to cook the lamb for an additional 20 minutes on each side, basting occasionally with the remaining marinade.

7. Rest and Carve Lamb

Remove the lamb from the grill and let it rest for a few minutes. Carve the meat into thin, diagonal slices.

8. Serve

Arrange the lamb slices on a large platter, garnished with the drained radishes and onion rings. Serve with a large green salad, roasted corn, Sookhe Aloo, or Green Beans with Onion Paste.