Tandoori Lamb Leg
User Reviews
5
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Prep Time
15 mins
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Cook Time
3 hrs
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Additional Time
1 hr
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Total Time
4 hrs 15 mins
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Servings
6
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Calories
388 kcal
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Course
Main Course, Dinner
Tandoori Lamb Leg
Description
This Tandoori Lamb Leg recipe prepares a classic Indian spiced roast by coating the lamb leg thoroughly with a marinade of yogurt and a mixture of spices, garlic and ginger pastes, olive oil, and lemon juice. The marinade penetrates the lamb deeply, especially after making deep slashes and refrigerating for at least an hour or ideally 24 hours. Baking at 180°C covered initially then uncovered to brown ensures even cooking while retaining moisture.
The combination of spices delivers warmth, subtle heat, and earthiness, while the yogurt tenderizes the meat and creates a tangy background. The lamb's natural richness is enhanced by this layered marinade, producing a juicy roast that easily separates from the bone when cooked to tenderness.
This roast pairs well with assorted oven-roasted vegetables such as potatoes, broccoli, cherry tomatoes, and bell peppers and can serve as a center-piece for a flavorful meal. Adjust cooking time based on lamb size and monitor for doneness.
The nutritional information provided is for guidance only and not a guarantee.
Ingredients
Marinade
- 1 lamb leg
- 150 g yogurt
- 2 tbsp olive oil
- 1 tbsp garlic paste
- 1 tbsp ginger paste
- 1 tbsp kashmiri chili
- 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
- potato
- cherry tomato
- broccoli
- bell pepper
- carrot
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!
Notes
- For best flavor, marinate the lamb leg for up to 24 hours to allow deep spice penetration.
- Use deep slashes in the leg to help the marinade reach inside and ensure even cooking.
- Adjust roasting time according to the size of the leg, approximately 25 minutes per 500 grams.
- The recipe includes suggestions for roasting complementary vegetables alongside the lamb.
- Nutritional facts are estimates and should not be taken as guarantees.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 388 kcal
% Daily Value*
| Calories | 388kcal | 19% |
| Carbohydrates | 6g | 2% |
| Protein | 51g | 102% |
| Fat | 17g | 26% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 156mg | 52% |
| Sodium | 1370mg | 57% |
| Potassium | 866mg | 18% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 882IU | 18% |
| Vitamin C | 4mg | 4% |
| Vitamin D | 0.02µg | 0% |
| Calcium | 81mg | 8% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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