Best Tandoori Style Whole Leg Of Lamb Recipes
INDIAN TANDOORI SPICED LEG OF LAMB
This is easy to make just marinate the leg of lamb and then roast. I have to say that this is better if made on a rotisserie and cooked over low heat on the barbecue. This must be marinated for 24 hours in the spice mixture. If you are a lover of Indian food, then this is a recipe you will love.
Provided by Kittencalrecipezazz
Categories Lamb/Sheep
Time P1DT1h30m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- In a bowl combine yogurt with ALL remaining ingredients (except the leg of lamb) whisk to blend well.
- Place the leg of lamb in rack in a roasting pan.
- Coat the leg with yogurt mixture all over.
- Cover the lamb with plastic wrap (do not use foil to cover the lamb).
- Refrigerate for 24 hours.
- Set oven to 375 degrees.
- Roast the lamb uncovered for about 1-1/2 hours (for medium-rare cook until temperature reads 125F on a meat thermometer, make certain that the thermometer does not touch the bone).
- Let rest for 15 minutes before serving.
- Delicious!
Nutrition Facts : Calories 949, Fat 62.9, SaturatedFat 27.2, Cholesterol 309.2, Sodium 1054.2, Carbohydrate 4.5, Fiber 0.6, Sugar 2.2, Protein 86.1
TANDOORI-SPICED LEG OF LAMB
Steps:
- Combine yogurt, lime juice, garlic, lime peel, ginger, salt, paprika, coriander, cumin, turmeric, cardamom, dry mustard, cayenne pepper, fenugreek, cloves, and cinnamon in small bowl; whisk to blend. Place leg of lamb on rack set in large roasting pan. Coat leg of lamb with yogurt mixture. Cover lamb loosely with plastic wrap or tent with aluminum foil (do not allow aluminum foil to touch coating) and refrigerate overnight.
- Preheat oven to 375°F. Roast leg of lamb uncovered until thermometer inserted into thickest part of meat (not touching bone) registers 125°F for medium-rare, about 1 hour 35 minutes. Let lamb rest 15 minutes before serving.
TANDOORI LEG OF LAMB RECIPE - (5/5)
Provided by á-29965
Number Of Ingredients 19
Steps:
- In a large roasting pan, mix 1/2 cup of the lemon juice with 2 teaspoons of salt. Place the lamb in the pan and coat well with the lemon juice. Let the lamb stand in the juice for 30 minutes, then drain. In a large bowl, mix the yogurt with the oil, garlic, ginger, dry mustard, cumin, nutmeg, cardamom, black pepper, cinnamon, turmeric and cayenne. Stir in 2 teaspoons of salt and the remaining 2 tablespoons of lemon juice. With a small knife, make 1-inch-deep slits all over the lamb. Coat the lamb thoroughly with the marinade, pushing it into the slits. Cover and refrigerate for at least 6 hours or overnight. Light a charcoal grill. Remove the leg of lamb from the marinade, leaving on a thick layer. Move the hot coals to one side of the grill and place a drip pan opposite the coals. Set the lamb over the drip pan, cover the grill and cook until glazed and an instant-read thermometer registers 140° for medium, about 2 hours. Line a platter with the onions and sprinkle with the cilantro. Place the leg of lamb on top, brush it with the melted butter and let rest for 15 minutes. Carve the lamb into slices and serve with the lemon wedges.
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