Ingredients

• 1/4 cup tandoori paste
• 2 tablespoons lemon juice
• 1 cup plain yoghurt
• 1.2kg boned lamb shoulder (see note)
• 2 pieces plain naan bread
• Olive oil cooking spray
• 3 large zucchini, thickly sliced diagonally
• 250g mini roma tomatoes
• 1 tablespoon olive oil
• 1/4 cup finely chopped fresh coriander leaves

Method

• Step 1 Combine tandoori paste, lemon juice and 1/4 cup yoghurt in a large glass or ceramic dish. Add lamb. Turn to coat. Cover. Refrigerate overnight.
• Step 2 Preheat a barbecue (with hood) hot plate on medium-high heat with hood closed. Transfer lamb to a large disposable foil baking tray. Cook lamb, with hood closed, using indirect heat (see note), turning once, for 50 minutes to 1 hour for medium or until cooked to your liking. Remove lamb from barbecue. Loosely cover with foil. Stand for 10 minutes.
• Step 3 Meanwhile, heat barbecue chargrill on medium-high heat. Lightly spray naan bread with oil. Cook naan on chargrill for 2 minutes each side or until heated through. Tear into pieces. Wrap in foil to keep warm. Place zucchini and tomatoes in a bowl. Drizzle with oil. Toss to coat. Cook zucchini and tomatoes on chargrill, turning, for 3 to 4 minutes or until lightly charred and tender. Place on a large platter. Cover to keep warm.
• Step 4 Combine coriander and remaining yoghurt in a small bowl. Reserve 300g lamb for Lamb and sweet potato fritters with spiced yoghurt (see related recipe). Thickly slice remaining lamb. Serve with vegetables, coriander yoghurt and naan bread.