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Tandoori Lamb Rump

Spices are easily blended with yoghurt for classic Indian flavour and mouth wateringly tender result

October 7, 2016

Tandoori Lamb Rump

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tandoori lamb rump

ingredients for four to six

tandoori lamb

2 tsp ground cumin
2 tsp ground coriander
½ tsp ground cardamom
3 tsp paprika
1 tsp ground turmeric
1½ tsp garam masala
3Tbsp natural yoghurt
1Tbsp lemon juice
1½ tsp salt
2Tbsp natural yogurt
600gm lamb rump (2 x rumps)
salt and pepper

salad

400gm tomatoes
400gm continental cucumber
1/2 cup chopped chives
1/2 cup chopped mint leaves
2 tsp cumin seeds, toasted

dressing

2 Tbsp grapeseed oil
1 Tbsp lemon juice
mango yoghurt
200ml natural yogurt
2Tbsp mango chutney

indian rice

1 Tbsp grapeseed (vegetable) oil
150gm brown onion
1 ½ cups basmati rice

method

  1. Mix spices with yoghurt, lemon juice and salt to make tandoori marinade.
  2. Season lamb rump with salt and pepper and coat in tandoori mixture. Ideally, set aside for 8 hours to allow flavours to develop.
  3. Meanwhile, make salad. Cut cucumber and tomato into 1 1/2 cm dice. Place in large bowl with roughly chopped mint, chopped chives and toasted cumin seeds.
  4. To make dressing whisk oil and lemon juice with salt and pepper. Balance out sourness with salt.
  5. To make mango yoghurt, combine mango chutney with yogurt. Set aside.
  6. Place 1 tablespoon grapeseed oil in large frying pan over medium heat. Fry chopped onion for 5 minutes, until softened. Add rice and stir to heat through. Season with 1/2 teaspoon salt and add 3 cups boiling water. Place lid on and simmer for about 12 minutes, without stirring. Turn off heat and allow to rest for 5 minutes to complete cooking.
  7. Pre-heat BBQ to 200C.
  8. Rub the majority of marinate paste from lamb, leaving a thin layer. Brush with a little grapeseed oil and cook for 4 to 6 minutes each side for medium, or until cooked to your liking (see notes). Grill heat may have to be reduced so as not to blacken the outside of the lamb too much!
  9. Rest on warm covered plate for 5 minutes. Slice across the grain.
  10. Add dressing to salad and toss to combine.
  11. To serve, arrange salad on plates topped with slices of lamb. Finish with a generous spoonful of mango chutney flavoured yogurt and serve with hot rice.

cooks notes

  • Cooking time for lamb will depend on thickness of rump. If very thick, cut in half to form 2 thinner flatter pieces.
  • The trick with ensuring lamb rump is tender is to allow a long resting time. The meat fibres will relax and retain juices.
  • Add spices to rice if liked. Cinnamon stick, 1 tsp cumin seeds, 3 x cardamom pods, 1/2 teaspoon turmeric and a sprig of fresh curry leaves; it’s delicious served with Indian style curries too.
  • If lamb only marinated for an hour or so, it will lack the flavour a long marinading time will give. Also, the longer the lamb is marinated, the more tender the result will be. Removing the majority of the marinade before cooking will not make so much mess on the BBQ, so for best flavour and tastiest result, marinate for the whole day if cooking for dinner in the evening.
  • No spices in your pantry? Use Goan Cuisine Tandoori paste made in Perth.
  • Goan Cuisine Mango chutney is ideal for serving alongside many Indian dishes, it’s also great with cold meats, falafels and koftas and spices up a cheese sandwich.
  • To toast cumin seeds, toss occasionally for a minute in pre-heated, dry frying pan over medium low heat, until fragrant. Remove to cool.

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Meet the team

Tracey Cotterell

Tracey Cotterell
FOUNDER, MANAGING DIRECTOR AND TEACHER
Tracey Cotterell

TECH DIP HOTEL CATERING AND INSTITUTIONAL MANAGEMENT

Tracey has been in the food industry since completing her Diploma in Hotel, Catering and Institutional Management in 1982 in the UK. She worked for an outside catering company in London, then joined her parents in rural West Sussex running

View Tracey’s full profile.

Tracey Cotterell

Tracey Cotterell

FOUNDER, MANAGING DIRECTOR AND TEACHER


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