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.
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, 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.
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Hi, I’m Nabeela and I love to cook! I want to share with you my favourite, delicious family-friendly recipes. I want to inspire you to create fantastic food for your family every day.