Ingredients

Lamb 3 lb (1.5 kg) boneless leg of lamb, preferably local fresh Ontario cup (50 mL) tandoori paste (Patak is a good brand) cup (50 mL) full-fat yogurt such as Astros Balkan style 1 tsp (5 mL) finely grated fresh ginger Grated zest and juice of lime 1 cedar plank Peanut or canola oil 1 cups (375 mL) sliced onion 2 large garlic cloves, thinly sliced crosswise Rice & Sauce 2 cups (500 mL) Indian basmati rice 2 cups (500 mL) water 1 cup (250 mL) full-fat yogurt 2 tsp (10 mL) tandoori paste Grated zest of lime 1 small clove garlic, minced tsp (1 mL) salt Several sprigs fresh coriander 6 to 8 pieces naan bread

Description

Few Canadians Can Boast Of A Tandoor Oven In Their Garden But A Cedar Plank Over A Gas Grill Provides That Elusive Smoky Taste To This Tender, Mild Lamb. Use A New Untreated Cedar Plank About 1-inch (2.5-cm) Thick, 14-inches (35-cm) Long And 8-inches (20-

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