Tandoori Leg of Lamb Recipe by Cook with Nabeela

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: buttermilk

Greek yogurt maintains creaminess while reducing calories.

garam masala

💰Cheaper: curry powder

Curry powder is more widely available and less expensive.

leg of lamb

💰Cheaper: shoulder of lamb

Shoulder is a cheaper cut that can still be flavorful.

vegetable oil

🥗Healthier: olive oil

Olive oil adds flavor and is a healthier fat.

Prepare the marinade by mixing yogurt, garam masala, cumin, coriander, paprika, turmeric, ginger, garlic, lemon juice, salt, black pepper, and red chili powder in a bowl.

Make deep cuts in the leg of lamb to allow the marinade to penetrate.

Coat the leg of lamb thoroughly with the marinade, ensuring it gets into the cuts.

Cover the lamb and refrigerate for at least 4 hours, preferably overnight.

Preheat the oven to 400°F (200°C).

Remove the lamb from the marinade and let excess marinade drip off.

Place the lamb on a roasting rack in a baking dish.

Drizzle vegetable oil over the lamb to help with browning.

Roast in the preheated oven for about 1.5 to 2 hours, or until the internal temperature reaches 135°F (57°C) for medium-rare.

Baste the lamb with pan juices every 30 minutes to keep it moist.

Once done, remove the lamb from the oven and tent with foil; let it rest for 15-20 minutes.

Garnish with fresh cilantro before carving and serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens