Indian Kashmiri Style Leg of Lamb
User Reviews
5
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Prep Time
10 mins
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Cook Time
2 hrs
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Total Time
2 hrs 10 mins
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Servings
8
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Calories
289 kcal
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Course
Main Course
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Cuisine
Indian
Indian Kashmiri Style Leg of Lamb
Description
The Indian Kashmiri Style Leg of Lamb recipe centers on a large leg of lamb infused with a carefully balanced spice blend that includes cumin, turmeric, cinnamon, cardamom, chili powder, and cloves. Fresh ingredients like lemon juice, crushed garlic, and grated ginger heighten the aromatic profile. The lamb is deeply scored to allow these spices to penetrate thoroughly.
The lamb is then coated with a yogurt-based marinade blended with blanched almonds, pistachios, turmeric, and honey, which tenderizes the meat during a full day of refrigeration. Roasting begins at high heat, then lowers to enable gradual cooking for approximately two hours until the meat is very tender. The result is lamb with rich, complex flavors from the combined spices and a tender, juicy texture from the yogurt marinade and slow roasting.
This leg of lamb is best served warm or at room temperature, making it suitable for main dishes where the fragrant spice mixture stands out. It pairs well with simple sides that allow the lamb’s flavor to shine. For optimal results, ensure a full 24-hour marination to maximize flavor development and tenderness, and rest the meat before carving to retain juices.
Ingredients
- 5 pound leg of lamb
Spice Blend
- 2 tablespoons lemon juice fresh
- 1 tablespoon ginger fresh, peeled, grated
- 4 garlic garlic cloves crushed in a press
- 1 teaspoons salt
- 1 teaspoons cumin ground
- 1 teaspoons Turmeric
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon cardamom ground
- 1/2 teaspoon chili powder pure
- 1/4 teaspoon ground cloves
Yogurt Marinade
- 1 cup PLAIN yogurt fat-free is not recommended
- 2 tablespoons almonds blanched, slivered
- 2 tablespoons pistachios chopped
- 1 tablespoons Turmeric ground
- 1 tablespoon honey
Instructions
- Prepare the lamb: Remove any excess fat from the lamb. Using the point of a sharp knife, make deep slits all over the leg. Place the lamb in a large non-reactive dish.
- Prepare the lamb rub: Combine all the spice blend ingredients in a small bowl. Rub over the lamb, pressing it into the slits.
- Marinate the lamb: In a food processor or blender, thoroughly blend the yogurt, nuts, and turmeric. Spread over the lamb. Drizzle the honey over the lamb, cover, and marinate for 1 day in the refrigerator, turning occasionally.
- Roast the lamb: Preheat the oven to 450°F. Transfer the lamb to a roasting pan, cover (aluminum foil is fine), and cook for 30 minutes. Reduce the oven temperature to 350°F and cook for 1 3/4 hours more, or until meltingly tender. Uncover and serve warm or at room temperature.
Notes
- Select a leg of lamb with good marbling to enhance tenderness and flavor.
- Make deep slits all over the lamb to help the marinade penetrate thoroughly.
- Allow a full 24-hour marination in the refrigerator, turning occasionally for even flavor.
- Use a meat thermometer aiming for 130-135°F (55-57°C) after resting for medium-rare doneness.
- Rest the lamb before carving to ensure juices redistribute and the meat stays moist.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 289 kcal
% Daily Value*
| Calories | 289kcal | 14% |
| Carbohydrates | 6g | 2% |
| Protein | 38g | 76% |
| Fat | 11g | 17% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 118mg | 39% |
| Sodium | 419mg | 17% |
| Potassium | 632mg | 13% |
| Fiber | 0g | 0% |
| Sugar | 3g | 6% |
| Vitamin A | 75IU | 2% |
| Vitamin C | 2.1mg | 2% |
| Calcium | 60mg | 6% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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