Tandoori Leg of Lamb

It’s POKER NIGHT! The only funny thing is this poker night was initiated by people who don’t even know how to play poker! I guess I’ll make some money tonight!

Recommendation: I used the left over sauce & onions the next day as a base for my omelette breakfast. Y-U-M!!

Cook Time: 60-90 mins.
Prep Time: Overnight.
Serves: 8 people.

The leg of lamb is marinated with yogurt and various spices and left overnight and then roasted at high heat and then cooked to your liking over the next hour. The flavors of the spices and the meat itself go perfectly with one another.

Enjoy the recipe!! Leave a comment.


Leg of Lamb – 5lbs.
Yogurt (full fat) – 3 tablespoons.
Ginger Paste – 1.5 teaspoons.
Garlic Paste – 1.5 teaspoons.
All Spice (garam masala) – 2 teaspoons.
Dried Fenugreek Leaves (Kasoori Methi) – 2 teaspoons.
Dried Mint leaves (pudina) – 2 teaspoons.
Olive Oil – 2 tablespoons.
Lemon Juice – 2 tablespoons.
Brown Sugar – 2 tablespoons.
Powdered Red Chillies (increase if you want it hot) – 2 teaspoons.
Powdered Cinammon – 1 teaspoon.
Red food coloring (optional) – 1 pinch.
Tumeric (Haldi) – 0.5 teaspoons.
Salt (increase/decrease as necessary) – 2 Teaspoons.

Recommendation: You can add more red chillies and all spice to make it spicier. I usually like the marinade really spicy – but this recipe makes it pretty mild.


Using a knife, make 3 large cuts on each side of the lamb.

Put all the ingredients in a bowl and mix it up well. The paste, once ready, will be orange in color. If it’s not – don’t panic. Apply evenly all over the leg of lamb. Make sure you use your fingers to push the marinade into the slits you made. Dig deep!! Cover in foil and refrigerate overnight (at least!)

Marinated Leg of Lamb

Take out the meat at least 2-3 hours before you’re planning on cooking. Let it come to room temperature.

Start your traeger on smoke till the fire kicks in. Close the lid and crank up the temperature to 400F. Let it be for 15 minutes.

Roasted Leg of Lamb

Put the meat on the grill and roast the lamb for 20-25 minutes. Keep moving the meat around so that you get an even roast on all sides.

Reduce the temperature to 325F and cook till the internal temperature is at 140F (for medium-rare) and about 170 (for medium-well). Don’t go beyond 170F – otherwise the meat starts becoming dry. When checking the temperature of the meat – make sure your thermometer isn’t touching the bone.

Put on a cutting board and let it sit for 10-20 minutes and slice and serve!

You can use this marinade on chicken, seafood pork and/or beef!

Enjoy! Leave a comment!



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