Indian Tandoori Spiced Leg Of Lamb Recipes

TANDOORI-SPICED LEG OF LAMB

Tandoori-Spiced Leg of Lamb image

Categories Garlic Lamb Marinate Roast Yogurt Spice Fall Winter Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 17

Ingredients

1 cup plain whole-milk yogurt
1/4 cup fresh lime juice
3 large garlic cloves, minced
1 tablespoon grated lime peel
1 tablespoon minced peeled fresh ginger
2 teaspoons salt
11/2 teaspoons Hungarian sweet paprika
11/2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon turmeric
1/2 teaspoon ground cardamom
1/2 teaspoon dry mustard
1/2 teaspoon cayenne pepper
1/4 teaspoon ground fenugreek (optional)
1/8 teaspoon ground cloves
1/8 teaspoon ground cinnamon
1 6 1/4-pound whole bone-in 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.

INDIAN TANDOORI SPICED LEG OF LAMB

Indian Tandoori Spiced Leg of Lamb image

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

Ingredients

1 cup full-fat plain yogurt
1/4 cup fresh lime juice
1 tablespoon minced fresh garlic
1 tablespoon grated lime zest
1 tablespoon grated fresh ginger
2 teaspoons salt
1 1/2 teaspoons paprika
1 1/2 teaspoons coriander
1 teaspoon cumin
1 teaspoon turmeric
1/2 teaspoon cardamom
1/2 teaspoon mustard powder
1/2 teaspoon cayenne pepper
1/8 teaspoon clove
1/8 teaspoon cinnamon
black pepper
1 (6 -7 lb) bone-in whole leg of lamb

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

SPICED ROAST LAMB

Spiced roast lamb image

An Indian-inspired yogurt marinade with cumin, turmeric, chilli and fennel works beautifully with a joint of succulent meat

Provided by Jane Hornby

Categories Dinner, Main course

Time 2h

Number Of Ingredients 11

Ingredients

2kg leg of lamb
150g natural whole-milk yogurt
1 thumb-sized piece ginger , finely grated
3 large garlic cloves , crushed
1 tbsp tomato purée
juice ½ lime
1 tsp ground cumin
1 tsp turmeric
1 tsp crushed chilli flakes
1 tsp fennel seed , lightly crushed
handful coriander , finely chopped

Steps:

Stir together the marinade ingredients and season with ½ tsp ground black pepper and 1½ tsp flaky salt. Slash the lamb several times on both sides, then massage the marinade all over it. Seal into a large food bag or non-metallic container and chill overnight (or at least for a few hrs). Let the lamb sit at room temperature for 1 hr before roasting.
Heat oven to 220C/200C fan/gas 7. Put the lamb into a foil-lined roasting tin and roast for 20 mins. Turn the oven down to 190C/170C fan/gas 5 and roast for 1 hr 20 mins for meat that's pink near the bone. Cover loosely with foil halfway through cooking or once the marinade has charred and the meat looks golden.
Leave the lamb to rest for 20 mins before carving, then serve with lentil & tomato and cucumber salads (see related recipes).

Nutrition Facts : Calories 417 calories, Fat 24 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Protein 48 grams protein, Sodium 0.8 milligram of sodium

LEG OF LAMB, NORTH INDIAN STYLE

Leg Of Lamb, North Indian Style image

Lamb has a lot of flavor, and stands up to strong spices brilliantly. Here is a recipe for boneless leg of lamb that you could grill, broil or roast in a hot oven. Regardless, the result is a crisp, crunchy and highly seasoned exterior with a tender, sweet interior. Even better, because the boned leg is invariably irregular in thickness, the meat will be cooked to different stages of doneness. If, for example, you cook it so that the thickest part of the meat reaches 125 degrees (rare), the thinner parts will vary from medium rare to nearly well done at the edges. Because lamb also tastes great at all stages of doneness, this will make for a genuine crowd-pleaser.

Provided by Mark Bittman

Categories main course

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 12

Ingredients

1 large onion, peeled
4 cloves garlic, peeled
1 inch-long piece of ginger, peeled and roughly chopped
1 teaspoon fennel seeds
1 teaspoon cardamom seeds (if you have pods, crush and remove seeds)
6 whole cloves
1 tablespoon cumin seeds
1 3-inch-long cinnamon stick
10 black peppercorns
2 dried small red chilies, or 2 teaspoons dried red chili flakes, or to taste, optional
1 butterflied leg of lamb, 3 to 4 pounds
Salt

Steps:

Combine onion, garlic and ginger in food processor and grind to paste. Press through fine strainer to extract liquid; discard liquid. Toast spices in small skillet over medium heat, shaking frequently until aromatic, about 3 minutes. Grind in spice mill or coffee grinder until very fine.
Trim lamb of fat; sprinkle with salt. Combine spices and onion mix, and rub over meat. Poke small holes in lamb and stick some of the mixture into each one. If time allows, fold meat in half, wrap tightly in plastic and refrigerate for a day.
Start charcoal or wood fire or heat gas grill or broiler; fire should be quite hot, and the rack at least 4 inches from heat. Grill or broil until nicely browned, even a little charred, on both sides, about 20 minutes, until internal temperature at the thickest part is about 125 degrees. Some will be rare, some nearly well done. Let rest for 5 minutes and slice thinly.

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