Spiced barbecue leg of lamb with tamarind and yogurt

A delicious showstopper of a dish, this spiced leg of lamb brightens up a summer’s day, but is still really easy to do and enjoyed by all. The yogurt and tamarind chutney works so well with the lamb, adding a creamy and sweet tangy note. You can buy this chutney (it's sometimes called tamarind sauce) but it is also really easy to make.  For my recipe, log onto www.spicetailor.com and look in the accompaniments in the recipe section. I also like to add a salad on the side.

Serves 6

1.5 kg well-trimmed, boned and butterflied leg of lamb

Salt and lots of black pepper to taste

For the marinade

1 small onion, quartered

30g mint plus extra for serving

3½ tbsp vinegar

1 tbsp garam masala

2 tsp cumin powder

25g garlic

35g fresh ginger, peeled weight

½ tsp red chilli powder

120g plain yoghurt

1 tbsp vegetable oil

To serve

500g tub Greek yogurt

120g tamarind sauce/chutney (see above)

Photograph: Lisa Linder