Agneau Rotissoirie avec Chutney aux Mangue

Thanks to the natural acids in yogurt marinating the meat in the yogurt and spices tenderizes the tougher cuts of lamb such as the leg.  This is a traditional Indian technique and when cooked in a beehive shaped clay oven is called a Tandoori, here the similar smoky flavour is achieved from grilling

Yields 6-8 appetizer servings


2 lb boneless pasture raised Horned Dorset leg of lamb

½ c plain yogurt
½ tsp grated nutmeg
2 tsp minced garlic
1 small onion, grated
1 tsp cardamom
1 tsp cumin

Salt & pepper
½ tsp minced jalapeno
1 tsp + 1 Tbsp fresh ginger
2 tsp fresh cilantro, minced
1 Tbsp limejuice
½ red pepper finely diced
½ red onion finely diced
2 mangoes, peeled and diced
16 wooden or metal skewers (presoak wooden skewers in water for 30 minutes to prevent scorching)

Combine the mango, lime juice, red onion, red pepper, cilantro, and 1 tsp ginger, jalapeño, ½ tsp salt, ¼ tsp pepper in a bowl. Set aside.

Toast the cardamom and cumin lightly in a small dry pan over low heat. Add in the onion and 2 Tbsp ginger, garlic, 1 tsp pepper, and nutmeg; sauté till aromatic and immediately remove from heat and pour into a small bowl to cool. Stir in yogurt and set aside.

Trim the lamb leg of any excess fat and cut into 3 ‘long strips. Put the meat and yogurt mixture in e re-sealable plastic bag, close and redistribute the marinade evenly over the entire meat. Refrigerate for 1-4 hrs.

Remove lamb from marinade and thread onto 16 skewers

Prepare grill for a hot fire. Grill lamb on the first side until brown (approximately 2 minutes) Turn over and grill on second side till meat registers 145 dreg. (Medium rare approx 2 minutes)

Serve with chutney along side

mango chutney