Tandoori-Style Whole Leg of Lamb
- Total Time
- 1 hour, plus 1-3 hours' refrigeration
- Rating
- Notes
- Read community notes
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Ingredients
Yield:10 servings
- 1boneless leg of lamb, 4 to 5 pounds
- Salt and freshly ground black pepper to taste
- cup roughly chopped fresh cilantro
- ¼cup minced ginger
- ¼cup minced garlic
- ¼cup ground cumin
- ¼cup cayenne pepper
- 2tablespoons ground coriander
- 2tablespoons ground cardamom
- 1tablespoon ground cinnamon
- 1tablespoon ground cloves
- ¼cup kosher salt
- ¼cup olive oil
- ½cup plain yogurt
Ingredient Substitution Guide
Nutritional analysis per serving (10 servings)
423 calories; 30 grams fat; 11 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 3 grams polyunsaturated fat; 7 grams carbohydrates; 3 grams dietary fiber; 1 gram sugars; 31 grams protein; 553 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Trim any excess fat from the lamb. With a mallet or heavy frying pan, pound the lamb at its thickest points until it is uniformly about 3 inches thick. Sprinkle with salt and pepper to taste and set aside.
- Step 2
In a medium bowl combine the rest of the ingredients and mix well. Rub the lamb all over with this mixture, place it in a roasting pan, cover it with plastic wrap and refrigerate for 1 to 3 hours.
- Step 3
When you are ready to cook, build a fire to one side of a covered grill, using enough coals to fill a shoe box. When the flames have died down and the coals are covered with grey ash, spread one-third of them on the empty side of the grill. Place the lamb on the grill directly over the coals and cook for about 15 minutes a side for medium rare. If the lamb begins to overcook on the exterior or if you have flare-ups while cooking, move the lamb to the cooler part of the fire and continue cooking.
- Step 4
When a meat thermometer in the center of the lamb registers 124 degrees, remove the meat from the grill, allow it to rest for about 15 minutes, slice thin and serve.
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Barry D
I’m a bit surprised there aren’t any notes on this superb recipe. I ran across it 15-20 yrs ago, and immediately it became a favorite of family and friends. I have made it at least once a year ever since, including on rafting and camping trips. I try to use the freshest spices I can find. Although 1/4 c of cayenne seems like way too much, it gets mellowed by the yogurt as well as by the roasting. Reserve 1 or 2 tablespoons of the marinade and mix it with a cup of labne to serve on the side.
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