Barbecued Lamb With Onion Bhaji Crisps

Serves 4

3 hours to cook

Complexity - Easy


  • 1.2kg boned lamb leg,

butterflied to 6cm thick

  • 1/3 cup (100g) rogan josh paste

  • 2 tsp each ground coriander,

turmeric, cumin and chilli

  • 2/3 cup (100g) cornflour

  • 2 brown onions, cut into

thin rounds using a mandoline

  • Vegetable oil, to shallow fry

  • Lemon cheeks, mint leaves,

yoghurt, mango chutney and naan to serve


1. Place lamb leg in a large non-reactive dish

and smother in rogan josh paste. Set aside to

come to room temperature and marinate for 30 minutes.

2. Combine ground spices and cornflour in a large bowl.

Add onion and toss to coat. Heat oil in a large deep

frypan over medium-high heat to 180°C

(a cube of bread will turn golden in 30 seconds when

oil is hot enough). Add half the onion rings.

Cook, stirring occasionally, for 8 minutes

or until golden and crisp. Remove using a slotted

spoon and drain on paper towel. Repeat with remaining onion.

3. Meanwhile, heat a chargrill or barbecue over

medium heat. Add lamb and cook for 10-12 minutes

on each side for medium. Set aside to rest for 10 minutes.

Slice and serve with onion bhaji, lemon cheeks,

mint, yoghurt, chutney and naan.


This article was originally published on and reposted with permission. Recipe by Phoebe Wood, photography by Ben Dearnley and styling by Kirsten Jenkins.