5.0 from 18 votes
Indian Kashmiri Style Leg of Lamb
An aromatic Indian-inspired roast lamb that's impressive enough for special occasions yet simple enough for anyone to master.
Prep Time
10 mins
Cook Time
2 hrs
Total Time
2 hrs 10 mins
Servings: 8
Calories: 289 kcal
Course:
Main Course
Cuisine:
Indian
Ingredients
- 5 pound leg of lamb
Spice Blend
- 2 tablespoons fresh lemon juice
- 1 tablespoon peeled, grated fresh ginger
- 4 garlic cloves, crushed in a press
- 1 teaspoons salt
- 1 teaspoons ground cumin
- 1 teaspoons turmeric
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon pure chili powder
- 1/4 teaspoon ground cloves
Yogurt Marinade
- 1 cup plain yogurt fat-free is not recommended
- 2 tablespoons blanched slivered almonds
- 2 tablespoons chopped pistachios
- 1 tablespoons ground turmeric
- 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.
Cup of Yum
Notes
- Quality matters: Choose a high-quality leg of lamb with good marbling for the best results.
- Don't rush the marination: The full 24 hours allows the spices and yogurt to properly tenderize and flavor the meat.
- Deep slits are key: Make sure your knife cuts are deep enough to allow the marinade to penetrate well into the meat.
- Temperature gauge: For perfect doneness, use a meat thermometer. For medium-rare, aim for 130-135°F (55-57°C) after resting.
- Resting period: Don't skip the resting time before carving, as this allows the juices to redistribute throughout the meat.
Nutrition Information
Calories
289kcal
(14%)
Carbohydrates
6g
(2%)
Protein
38g
(76%)
Fat
11g
(17%)
Saturated Fat
3g
(15%)
Cholesterol
118mg
(39%)
Sodium
419mg
(17%)
Potassium
632mg
(18%)
Fiber
0g
(0%)
Sugar
3g
(6%)
Vitamin A
75IU
(2%)
Vitamin C
2.1mg
(2%)
Calcium
60mg
(6%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 289
% 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.