Tandoori Lamb Roast

1 leg of lamb or shoulder of lamb

Tandoori marinade
  • 3/4 cup plain Greek-style yoghurt
  • 1 teaspoon finely grated lemon rind
  • juice of one lemon
  • 3cm ginger grated
  • 2 garlic cloves crushed and chopped
  • 1 teaspoon ground coriander
  • 2 teaspoons garam masala
  • 3 teaspoons paprika
  • 1/2 teaspoon chilli flakes
  • 1/2 teaspoon turmeric

To make the marinade, combine all the ingredients in a bowl.  Place lamb in bowl and cover with marinade.  Turn to coat.  Cover. Refrigerate for 4 hours or overnight for flavours to develop.  I cut into the leg and rubbed the marinade into the cuts.

Preheat the oven to 180C fan force(or barbecue), place lamb into over covered in the marinade and cook for the recommended time.  I covered the lamb for 3/4 of its cooking time so the marinade didn't burn. ( I have a lid on my roast pan which I used on this occasion - but you could use al-foil) .

I cook my legs of lamb for 30mins per 500g as I don't like my meat with too much blood but not too dry!

I made some adjustments to the recipe - by accident I added grounded cardamom (and it worked well!! so I would add it again) and I increased the amount of spices as my leg of lamb was quite large. - I didn't really bother measuring!!  I also cut lemon rings and spread them across the marinade - it gave it a lovely lemon favour.

I received compliments from all my guests!! We ate it with roast vegies but it would be very nice with a salad.  It was just as nice in a sandwich the next day.


  1. What did you cover it with?
    How hot was the oven?
    Did you cook by time or by temperature - eg 75C in the centre?
    What did you serve it with?

    LL S

  2. I have included the answers in the recipe!!


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