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  • leg of lamb Get your Butcher to debone & butterfly for you.

  • 2 Cloves Garlic crushed

  • 3 teaspoons Curry powder

  • sea salt

  • Pepper

  • 0.5 paw paw Peeled, de-seeded and diced

  • 0.5 cup Natural Yoghurt


  • 1 continental cucumber deseeded and finely diced

  • 0.5 cup Natural Yoghurt

  • Salt

  • Pepper

  • 0.33 cup Olive Oil

  • 0.33 cup Coriander roughly chopped

  • 0.33 cup Mint roughly chopped

  • 0.5 paw paw peeled, deseeded and diced



  • 1.

    Sprinkle garlic and spices over lamb – rub in thoroughly.

  • 2.

    Spread diced paw paw over the flesh side of the lamb – crush into the lamb using your fingertips.

  • 3.

    On a baking tray, pour half a cup of natural yogurt, spreading out so the entire tray is covered.

  • 4.

    Flip lamb onto the tray, flesh side down onto yoghurt, so all ingredients are between the lamb and the tray.

  • 5.

    Cover with cling wrap and allow to marinate overnight.

  • 6.

    Set flat plate temperature to highest temperature possible.

  • 7.

    Unwrap cling wrap tray and place onto top tray of BBQ. The skin will caramelise and turn brown. The lamb will not burn as there is no marinade on the exposed side.

  • 8.

    Once golden brown – turn lamb over onto a tray (marinaded side up).

  • 9.

    All the pan juices can be reserved and this will save on cleaning later.

  • 10.

    Close hood and cook for another 15 minutes. Remove from heat and allow it to rest in its own pan juices for 10 minutes.


  • 1.

    While Lamb is resting, prepare Paw Paw Raita.

  • 2.

    Into a bowl, mix together the cucumber, natural yoghurt, salt and pepper, olive oil, coriander, mint and the diced paw paw. Mix thoroughly.

  • 3.

    Garnish with a few sprigs of coriander.

  • 4.

    Make sure you take care to carve the lamb against the grain, when serving.

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