Tandoori-Spiced Leg of Lamb Recipe

Name: Tandoori-Spiced Leg of Lamb
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
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.
2
Place leg of lamb on rack set in large roasting pan.
3
Coat leg of lamb with yogurt mixture.
4
Cover lamb loosely with plastic wrap or tent with aluminum foil (do not allow aluminum foil to touch coating) and refrigerate overnight.
5
Preheat oven to 375F.
6
Roast leg of lamb uncovered until thermometer inserted into thickest part of meat (not touching bone) registers 125F for medium-rare, about 1 hour 35 minutes.
7
Let lamb rest 15 minutes before serving.

258

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 17 ingredients. The key ingredients include: 1 cup plain whole-milk yogurt, 1/4 cup fresh lime juice, 3 large garlic cloves, minced, 1 tablespoon grated lime peel, and more.

Yes, Tandoori-Spiced Leg of Lamb 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!

Tandoori-Spiced Leg of Lamb

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions