Tandoori Style Lamb Leg
This Tandoori Style Lamb is 100% mouthwatering. It's super delicious but also super easy to make. The tandoori marinade is so simple but PACKED with flavour. You can choose to use either a lamb leg or shoulder to bake in the oven - it's completely up to you. In just over 2 hours, you'll be enjoying the most tender slow cooked lamb (and even leftovers). Perfect for a dinner party.
ingredients
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method
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Preheat oven to 160°C fan-forced.
Place the onion, yoghurt, garlic, ginger, cumin seeds, ground coriander, pepper, curry powder, chilli flakes, tomato paste, salt, and lemon in a food processor and process until a smooth paste.
Pierce the lamb leg with a sharp knife, at least 1-2cm deep all over (random spots, anywhere and everywhere!).
Pour all the marinade over the lamb, ensuring it gets into those deep pockets.
Place into a deep baking dish and cover with foil.
Cook in the oven for 2 hours, covered.
Once two hours has passed, turn the heat up to 200°C fan-forced. Uncover and use a spoon, spoon the mixture that is now in the bottom of the tray back over the lamb. Place back into the oven for a further 30 minutes.
Remove, leave to sit for 15 minutes and then carve.
Leah's notes
Tip: If you have the time - marinate the lamb and leave overnight!