Episode 30| Lamb Leg in Tonir + Oghi from Goris, Armenia [Day Camping. Outdoor Cooking]

lamb leg

🥗Healthier: chicken thigh

💰Cheaper: pork shoulder

Chicken is lower in fat, while pork is often more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is healthier.

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt is thicker and richer in protein.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: mixed Italian herbs

Dried herbs are more shelf-stable and less expensive.

Marinate the lamb leg with garlic, onions, herbs, salt, pepper, paprika, cumin, olive oil, lemon juice, and yogurt for several hours or overnight.

Preheat the tonir or tandoor to a high temperature.

Insert the marinated lamb leg into the tonir, ensuring it is secured properly.

Cook the lamb for 3-4 hours, rotating occasionally for even cooking.

Check the internal temperature until it reaches at least 145°F (63°C) for medium-rare.

Remove the lamb from the tonir and let it rest for 15-20 minutes before carving.

Serve with roasted vegetables such as tomatoes, bell peppers, carrots, and potatoes.

Cooking Techniques

Spice Level:

Allergens