Tandoori-Style Lamb


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Tandoori-Style Lamb


After a time in this fragrant marinade, grilled lamb is succulent and marvelously flavourful. This method is equally delicious with lamb kebabs, a whole chicken, or chicken pieces. Serve a basmati rice pilaf alongside with lightly spiced grilled eggplant, a refreshing yogurt and herb mixture, and fresh chopped coriander.

  • Serves: 6-8
  • Course: Dinner


  • 2-3 lbs boneless leg of lamb (1–1.5 kg)
  • 3 cloves garlic, finely chopped
  • 1/2" piece fresh ginger root, finely chopped (1 cm)
  • 1 tsp each ground cumin, ground coriander, and garam masala (5 ml)
  • 1 tsp each freshly ground pepper, 
cardamom, and saffron (2 ml)
  • 1/4 tsp cayenne (1 ml)
  • 2 tbsp lemon juice (30 ml)
  • 2 tbsp fresh coriander, finely chopped (30 ml)
  • 2 cups plain yogurt (500 ml)


  1. Spread out boned leg of lamb, fleshside up, and trim away any excess fat or sinew. Slash the thickest parts and pound lightly to create a piece of even thickness.
  2. Combine remaining ingredients to make the marinade. Coat lamb on all sides and place, covered, in a shallow dish 
or in a heavy-duty resealable plastic bag. Marinate in the refrigerator several hours or overnight.
  3. Remove lamb from refrigerator an hour before cooking. Pat meat dry with paper towels. Place over medium-hot 
grill (preheated to about 350°F/180°C), fat side down, over indirect heat. Roast 30–40 minutes, turning once, for medium-rare. Remove when the internal temperature is 130°F/55°C for rare; 
150° F/65°C for medium. Let rest for 
10 minutes before slicing.
  4. Tips:
  5. - If you do not have saffron, substitute 1 tsp (5 ml) turmeric.
  6. - Mix up the dry spices ahead and keep on hand in a covered jar in your pantry. Combine a spoonful with fresh garlic, ginger, lemon or lime juice, and yogurt when needed.

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Jane Rodmell