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Tandoori Leg of Lamb

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 93 votes
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Prep Time 15 minutes
Cook Time 3 hours
Marination Time 1 hour
Total Time 4 hours 15 minutes
Course Dinner, Main Course
Cuisine Indian, Pakistani
Servings 6
Calories 388 kcal

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

Extras

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

Notes

Nutritional facts:
The provision of nutritional information is done merely as a courtesy and should not be taken as a guarantee.

Nutrition

Calories: 388kcalCarbohydrates: 6gProtein: 51gFat: 17gSaturated Fat: 5gCholesterol: 156mgSodium: 1370mgPotassium: 866mgFibre: 2gSugar: 2gVitamin A: 882IUVitamin C: 4mgVitamin D: 0.02µgCalcium: 81mgIron: 6mg
Keyword Food, Lamb, Leg of Lamb, Recipe, Roast Dinner, Spicy, Tandoori
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