1. In a small bowl, combine all rubbing ingredients. 2. Apply rubing mixture all over butter-flied lamb. 3. Allow marinating for overnight in the refrigerator. 4. Place lamb piece on a cutting board, spead mango chunks, black peppercorn, timur peppercorn and chopped cilantro on top, and roll over tightly. 5. Secure with a twain. 6. Fire up a charcoal grill. 7. Clean the grill surface thoroughly. 8. Grill the marinated lamb, frequently turning and basting with melted butter until cooked through, i.e.,its internal temperature reaches 160°C. 9. Take meat off the grill and let rest for ten minutes. 10. Cut into thin slices. 11. Arrange slices on the bed of rice pilaf, stir-fried vegetables, supplemented by tomato achar. ---------------------------------------------------------------------------
Nutrition
Ingredients
