Leg Of Lamb, North Indian Style Recipe

Name: Leg Of Lamb, North Indian Style
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Combine onion, garlic and ginger in food processor and grind to paste.
2
Press through fine strainer to extract liquid; discard liquid.
3
Toast spices in small skillet over medium heat, shaking frequently until aromatic, about 3 minutes.
4
Grind in spice mill or coffee grinder until very fine.
5
Trim lamb of fat; sprinkle with salt.
6
Combine spices and onion mix, and rub over meat.
7
Poke small holes in lamb and stick some of the mixture into each one.
8
If time allows, fold meat in half, wrap tightly in plastic and refrigerate for a day.
9
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.
10
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.
11
Some will be rare, some nearly well done.
12
Let rest for 5 minutes and slice thinly.

261

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 large onion, peeled, 4 cloves garlic, peeled, 1 inch-long piece of ginger, peeled and roughly chopped, 1 teaspoon fennel seeds, and more.

Yes, Leg Of Lamb, North Indian Style falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Leg Of Lamb, North Indian Style

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions