Tandoori Leg of Lamb

This show-stopping Indian roast lamb leg dish makes an excellent centrepiece for any feast or occasion, especially bakra eid! This low-maintenance alternative to a traditional roast is known as masala raan.

A dish that consists of a whole leg of lamb covered in a delicious blend of fragrant spices and then oven-roasted until tender and succulent.

With refreshing raita on the side, this is the showstopper for a Sunday dinner with a twist. Alternatively, this leg of lamb roast recipe can be served with rice, flatbreads, or other classic Indian sides for an all-out Indian buffet.

However, if you choose to enjoy this roast lamb recipe you will be guaranteed to love it!

I love creating new dinner recipes that are homey yet full of flavour. This tandoori lamb leg roast is just that. It’s a whole meal in one and it has all the nutrients and protein you would need for dinner.

Marinated in a mouth-watering array of spices, this Indian leg of lamb is the most delicious alternative to your Sunday lunch. Succulent, spicy and bursting with so many incredible flavours, this is one recipe that you do not want to miss!

I would recommend that you leave this lamb leg to marinate overnight. However, if you are short on time then leave it for at least 6 hours.

If you’re having it for dinner, then you can simply mix the marinade and add it to the lamb in the morning. Then leave it in the refrigerator until it’s time to prepare dinner.

The cooking time will need to be adjusted accordingly as this will depend on the exact size of the leg of lamb that is used. A good rule of thumb is that the cooking time is approximately 25 mins per 500g of lamb.

As with the cooking time, this marinade will work with lamb legs that weigh between 2kg to 2.5kg. Most lamb legs do weigh between these values.

You may need to adjust the spices as necessary. However, this is entirely up to you depending on how spicy you want your leg of lamb.

Check out these recipes

Here are some more recipes for you to enjoy! If you like them don’t forget to rate and leave a comment.

• Roast Potatoes
• Chicken Tandoori
• Lamb Curry
• Lahori Chargha
• Masala Lamb Chops

If you have any recipe suggestions, please do not hesitate to ask me. A great way to stay in contact with me is through Instagram, Facebook, Twitter, and YouTube. Don’t forget to tag me @cookwithnabeela in your recipe photos!

Tandoori Lamb Leg

by Nabeela Kauser

A dinner recipe that consists of a whole leg of lamb covered in a delicious blend of fragrant spices and then oven-roasted until tender and succulent. This is the next showstopper for Sunday dinner with a twist.

5 from 50 votes

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Prep Time 15 mins

Cook Time 3 hrs

Marination Time 1 hr

Total Time 4 hrs 15 mins

Course Dinner, Main Course

Cuisine Indian

Servings 6

Calories 388 kcal

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Ingredients

Marinade

• ▢ 1 Lamb Leg
• ▢ 150 g Yoghurt
• ▢ 2 tbsp Olive Oil
• ▢ 1 tbsp Garlic Paste
• ▢ 1 tbsp Ginger Paste
• ▢ 1 tbsp Kashmiri Chilli
• ▢ 1 tbsp Chilli Powder
• ▢ 1 tbsp Salt
• ▢ 1 tbsp Paprika
• ▢ 1 tbsp Cumin Powder
• ▢ 1 tbsp Coriander Powder
• ▢ 1 tbsp Black Pepper
• ▢ 1 tbsp Turmeric Powder Haldi
• ▢ 1 tbsp Lemon Juice

Vegetables

• ▢ Potatoes
• ▢ Cherry Tomatoes
• ▢ Broccoli
• ▢ Bell Pepper
• ▢ Carrots

Extras

• ▢ Olive Oil
• ▢ Salt
• ▢ Black Pepper

Instructions

• In a large bowl add all the wet and dry ingredients together to make the marinade then whisk until well combined
• Place the lamb leg onto a roasting tray lined with foil and use a knife to cut several deep slashes into the leg of the lamb – this will ensure that the lamb leg is cooked through and evenly
• Add half of the marinade onto one side of the lamb and rub the mixture all over the lamb, including inside the cuts then flip the lamb over and add the remaining mixture and repeat the same process – it is very important that the masala is spread everywhere to ensure maximum flavour then refrigerate for at least 1 hour, for best results try to leave it for 24 hours
• Cover the lamb with foil and bake in a preheated oven at 180°C (350°F) gas mark 4 for 2 hours – this will depend on the exact size of leg of lamb that is used, and it is important that you adjust the cooking time as necessary, as a rule the cooking time is approximately 25 mins per 500g of lamb
• Remove the foil and add your desired vegetables around the leg of lamb – depending on personal preference the vegetables can be altered but ensure that the vegetables are all approximately equal size to ensure that they are evenly cooked
• Drizzle the vegetables with olive oil and add a pinch of salt and black pepper then mix the vegetables to ensure that everything is mixed evenly and well combined
• Flip the lamb leg over and increase the oven temperature to 200°C (400°F) gas mark 6 and cook for a further 30 minutes until the vegetables are all roasted and cooked through
• Allow the leg of lamb to rest for at least 20 minutes before serving then enjoy!

Video

Nutrition

Calories: 388kcalCarbohydrates: 6gProtein: 51gFat: 17gSaturated Fat: 5gCholesterol: 156mgSodium: 1370mgPotassium: 866mgFiber: 2gSugar: 2gVitamin A: 882IUVitamin C: 4mgVitamin D: 0.02µgCalcium: 81mgIron: 6mg

Keyword Dinner, Lamb, Roast Dinner, Spicy

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