By Keith Floyd
This must be cooked in a very hot oven to achieve that authentic tandoori appearance and flavor. The addition of melted butter at the end gives it additional richness.
To make the marinade, mix together the yogurt, cream, and egg yolk in a small bowl.
Put the garlic, ginger, lime juice, and some salt into a food processor and whiz together, then stir into the yogurt mixture. Add all the other marinade ingredients and stir well.
Remove any skin from the lamb and prick holes all over the meat. Rub the marinade well into the lamb, then cover and