Indian Tandoori Spiced Leg of Lamb
Infused with the bold and aromatic spices of Indian cuisine, this Tandoori Spiced Leg of Lamb is a show-stopping centerpiece for any feast. Marinated in a rich blend of Greek yogurt, garlic, fresh ginger, and an array of spices like garam masala, cumin, and turmeric, the lamb is tenderized and imbued with layers of vibrant flavor. Roasted to perfection and basted with its own savory drippings, the dish delivers a succulent texture with a smoky, spiced crust. Served with a garnish of fresh cilantro and optional green chilies, this luxurious main pairs beautifully with warm naan, fluffy basmati rice, or roasted vegetables. Perfect for holidays, special occasions, or weekend dining, this recipe promises a fragrant and memorable culinary journey inspired by classic Indian tandoori flavors.
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Recipe Information
Ingredients
- 5 lb Bone-in leg of lamb
- 1 cup Plain Greek yogurt
- 6 large Garlic cloves
- 2 tbsp Fresh ginger
- 2 tsp Ground cumin
- 2 tsp Ground coriander
- 2 tsp Paprika
- 1 tsp Turmeric powder
- 1 tsp Garam masala
- 1 tsp Kashmiri red chili powder (or paprika for milder heat)
- 2 tbsp Lemon juice
- 2 tbsp Vegetable oil
- 2 tsp Salt
- 1 tsp Black pepper
- 2 tbsp Cilantro (for garnish)
- 2 small Green chilies (optional, for garnish)
Instructions
Trim the excess fat from the leg of lamb and pat it dry with paper towels.
Using a sharp knife, make 1-inch deep slits all over the lamb to allow the marinade to penetrate.
In a blender or food processor, combine Greek yogurt, garlic, ginger, ground cumin, ground coriander, paprika, turmeric powder, garam masala, Kashmiri red chili powder, lemon juice, vegetable oil, salt, and black pepper. Blend until smooth.
Rub the marinade generously over the entire leg of lamb, making sure to push the marinade into the slits. Place the lamb in a large resealable plastic bag or a shallow dish and cover tightly with plastic wrap.
Refrigerate and marinate for at least 8 hours or overnight for the best flavor.
Preheat your oven to 375°F (190°C).
Place the marinated lamb on a roasting rack in a roasting pan to allow the heat to circulate evenly.
Roast the lamb in the preheated oven for approximately 90-120 minutes (20 minutes per pound) until the internal temperature reaches your desired level of doneness: 135°F (57°C) for medium-rare, 145°F (63°C) for medium, or 160°F (71°C) for well-done.
Baste the lamb with the drippings every 30 minutes during roasting to keep it moist.
Once cooked, remove the lamb from the oven, cover loosely with aluminum foil, and let it rest for 15-20 minutes to allow the juices to redistribute.
Garnish the lamb with freshly chopped cilantro and sliced green chilies if desired. Serve hot with naan, rice, or a side of roasted vegetables.
Nutrition Facts
Calories |
7228 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 565.1 g | 724% | |
| Saturated Fat | 229.5 g | 1148% | |
| Polyunsaturated Fat | 17.0 g | ||
| Cholesterol | 1839 mg | 613% | |
| Sodium | 6464 mg | 281% | |
| Total Carbohydrate | 42.0 g | 15% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 12.3 g | ||
| Protein | 497.8 g | 996% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 724 mg | 56% | |
| Iron | 46.0 mg | 256% | |
| Potassium | 7231 mg | 154% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
