Tandoori Style Whole Leg Of Lamb Recipes

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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

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.

GRILLED TANDOORI LAMB



Grilled Tandoori Lamb image

Provided by Mark Bittman

Categories     Lamb     Low/No Sugar     Backyard BBQ     Dinner     Meat     Summer     Grill/Barbecue     Bon Appétit     Sugar Conscious     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 servings

Number Of Ingredients 13

In dry skillet, toast until aromatic:
2 tablespoons cumin seeds
2 teaspoons fennel seeds
2 teaspoons cardamom seeds
1/2 teaspoon whole black peppercorns
Grind cooled spices in spice mill with:
1 1/2 teaspoons dried crushed red pepper
Transfer spice blend to small bowl and mix in:
6 tablespoons olive oil
2 tablespoons minced fresh ginger
4 garlic cloves, pressed
Rub mixture all over, then cover and refrigerate 3 hours:
1 5 3/4-pound leg of lamb, boned and butterflied (about 4 pounds boned)

Steps:

  • Spray grill rack with nonstick spray; prepare barbecue (medium-high heat). Grill lamb 25 minutes for medium-rare (internal temperature at the thickest part of meat should be 125°F). Let lamb rest 5 minutes before slicing.

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

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

TANDOORI-STYLE WHOLE LEG OF LAMB



Tandoori-Style Whole Leg of Lamb image

Provided by John Willoughby

Categories     dinner, main course

Time 4h

Yield 10 servings

Number Of Ingredients 14

1 boneless leg of lamb, 4 to 5 pounds
Salt and freshly ground black pepper to taste
cup roughly chopped fresh cilantro
1/4 cup minced ginger
1/4 cup minced garlic
1/4 cup ground cumin
1/4 cup cayenne pepper
2 tablespoons ground coriander
2 tablespoons ground cardamom
1 tablespoon ground cinnamon
1 tablespoon ground cloves
1/4 cup kosher salt
1/4 cup olive oil
1/2 cup plain yogurt

Steps:

  • 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.
  • 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.
  • 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.
  • 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.

Nutrition Facts : @context http, Calories 423, UnsaturatedFat 17 grams, Carbohydrate 7 grams, Fat 30 grams, Fiber 3 grams, Protein 31 grams, SaturatedFat 11 grams, Sodium 553 milligrams, Sugar 1 gram, TransFat 0 grams

LAMB TANDOORI



Lamb Tandoori image

Provided by Food Network

Categories     main-dish

Time 1h17m

Yield 6 to 8 servings

Number Of Ingredients 34

2 cups yogurt
1/2 tablespoon cumin seeds, toasted and cracked
1/2 tablespoon coriander seeds, toasted and cracked
1/2 tablespoon ground black pepper
1/2 tablespoon salt
2 tablespoons honey
2 teaspoons Garam Masala, recipe follows
1/4 cup Green Aromatics, recipe follows
1/2 cup cilantro leaves
2 racks of lamb, trimmed, cut into chops (or 16 lamb chops)
Cilantro Mint Chutney, recipe follows
1 tablespoon black peppercorns
1/2 tablespoon whole cloves
1 tablespoon plus 1/2 teaspoon cardamom seeds
3 tablespoons cumin seeds
3 tablespoons coriander seeds
4 (3-inch) cinnamon sticks
1/4 cup dried red chiles
1/2 tablespoon freshly grated nutmeg
1 cup chopped garlic
1/2 cup chopped ginger
1 teaspoon red chile flakes
1/4 cup peanut oil
1 cup chopped scallions
6 ounces coconut milk
3 cloves garlic
4 ounces yogurt
1 ounce honey
1 tablespoon Garam Masala
2 cups cilantro leaves
1 1/2 cups mint leaves
Salt
Black pepper
Sugar

Steps:

  • To prepare the marinade: in a food processor, using a metal blade, combine the yogurt, cumin seeds, coriander seeds, black pepper, salt, honey, Garam Masala, and Green Aromatics. Process until well blended. Add the cilantro leaves and continue to process until pureed and well blended.
  • Arrange the lamb chops in a non-reactive pan. Pour prepared marinade to coat both sides of the chops. Marinate overnight in the refrigerator. Season the lamb chops with salt and pepper. Cook over hot grill to desired doneness. Serve with Cilantro Mint Chutney.
  • In a large saute pan, combine the black peppercorns, cloves, cardamom seeds, cumin seeds, coriander seeds, cinnamon sticks, and dried red chiles. Over medium heat, cook just until slightly toasted, stirring constantly. Turn off heat and stir in the grated nutmeg.
  • Transfer to a food processor and grind to a fine powder. Pass through a fine strainer. Allow to cool to room temperature. Store in an airtight jar. Use as needed.
  • In a food processor, combine the garlic, ginger, and chile flakes and process to a fine mince. With the machine running, add peanut oil in a steady stream. Turn off the machine and scrape the sides with a rubber spatula. Add the scallions and process until well blended.
  • In a blender, combine the coconut milk, garlic, yogurt, honey, and Garam Masala. Process until well blended. Add the cilantro and mint leaves and process to until herbs are pureed (mixture will turn to green color). Season with salt, pepper, and sugar. to taste. Keep refrigerated until needed.

TANDOORI LEG OF LAMB RECIPE - (5/5)



Tandoori Leg of Lamb Recipe - (5/5) image

Provided by á-29965

Number Of Ingredients 19

1/2 cup plus 2 tablespoons fresh lemon juice
Kosher salt
One 6-pound bone-in leg of lamb
2 cups plain whole-milk yogurt
1/2 cup vegetable oil
2 garlic cloves, minced
2 tablespoons minced peeled fresh ginger
2 tablespoons dry mustard
2 teaspoons ground cumin
1 teaspoon ground nutmeg
1 teaspoon ground cardamom
1 teaspoon freshly ground black pepper
1 teaspoon ground cinnamon
1 teaspoon turmeric
1 teaspoon cayenne pepper
2 medium sweet onions, thinly sliced
1/2 cup chopped cilantro
4 tablespoons unsalted butter, melted
Lemon wedges, for serving

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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  • 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.
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Top Asked Questions

What is the best way to cook tandoori Lamb?
Here, Steven Raichlen follows the traditional method of tandoori marinating—a wash of lemon juice followed by a long bath in a yogurt-based marinade—using a tender, succulent leg of lamb. After grilling the lamb, Raichlen says, make sure it rests for at least 15 minutes before carving. More Amazing Lamb Recipes
How to cook lamb leg of lamb?
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.
What is a tandoori oven?
The tandoor oven is India's version of a grill. Here, Steven Raichlen follows the traditional method of tandoori marinating—a wash of lemon juice followed by a long bath in a yogurt-based marinade—using a tender, succulent leg of lamb. After grilling the lamb, Raichlen says, make sure it rests for at least 15 minutes before carving.
How to cook a whole lamb tenderloin?
Cover the pan tightly with foil. Put the pan in the heated oven and cook for 2 hours. Uncover the lamb and cook for 1 more hour. Baste the lamb every 10 minutes or so to ensure it remains moist. Remove the lamb from the oven and allow to rest for 20 minutes. Carve the rested lamb into thick slices and serve garnished with the slivered almonds.

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