Best 3 Indian Tandoori Spiced Leg Of Lamb Recipes
**Tantalize your taste buds with a culinary journey to India with this delectable Indian Tandoori Spiced Leg of Lamb recipe, a true masterpiece of flavor and aroma. Immerse yourself in the vibrant tapestry of Indian cuisine as you explore a collection of authentic recipes that capture the essence of traditional Indian cooking. From the succulent Tandoori Leg of Lamb bursting with aromatic spices to the creamy and flavorful Dal Makhani, each dish is a testament to the rich culinary heritage of India. Prepare to embark on an unforgettable gastronomic adventure as you explore the aromatic depths of Indian spices, the vibrant colors of fresh ingredients, and the harmonious blend of textures that define this extraordinary cuisine.**
Check out the recipes below so you can choose the best recipe for yourself!
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.
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
SPICED ROAST LAMB
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
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
Tips:
- For the best results, use a high-quality leg of lamb. Look for one that is evenly marbled and has a nice, deep red color.
- Be sure to trim off any excess fat from the lamb before marinating it. This will help to prevent the lamb from becoming greasy.
- The yogurt marinade is essential for tenderizing the lamb and infusing it with flavor. Be sure to marinate the lamb for at least 6 hours, or overnight if possible.
- When grilling the lamb, be sure to use a hot grill. This will help to create a nice sear on the outside of the lamb, while keeping the inside juicy and tender.
- Baste the lamb with the remaining marinade while it is grilling. This will help to keep the lamb moist and prevent it from drying out.
- Serve the lamb with your favorite sides, such as rice, roasted vegetables, or a simple salad.
Conclusion:
This Indian Tandoori Spiced Leg of Lamb is a delicious and flavorful dish that is perfect for any special occasion. The lamb is tender and juicy, and the tandoori spices give it a unique and exotic flavor. If you are looking for a new and exciting way to cook lamb, this recipe is definitely worth trying.
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