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 most tender slow cooked lamb (and even leftovers).

Perfect for a dinner party.

Serves: 4

Prep Time: 15 Minutes

Cooking Time: 2 Hours 30 Minutes


  • 2kg lamb leg (or shoulder!), bone in
  • 1 brown onion, quartered 
  • 1/4 cup full fat yoghurt 
  • 2 large garlic cloves
  • 1 heaped tbsp fresh ginger, grated 
  • 1 tsp ground coriander 
  • 1 tsp cumin seeds 
  • 1/2 tsp chilli flakes 
  • 2 tsp sea salt 
  • 1 tsp black pepper 
  • 3 tbsp tomato paste 
  • 1 tsp curry powder 
  • 2 tbsp lemon juice


  1. Pre-heat oven to 160 degrees celsius 
  2. Place the onion, yogurt, 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. 
  3. Pierce the lamb leg with a sharpe knife, at least 1-2cm deep all over (random spots, anywhere and everywhere!).
  4. Pour all the marinade over the lamb, ensuring it gets into those deep pockets. 
  5. Place into a deep baking dish and cover with foil. 
  6. Cook in the oven for 2 hours, covered. 
  7. Once two hours has passed, place the heat up to 200 degrees celsius. 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. 
  8. Remove, leave to sit for 15 minutes and then carve. 

Tip: If you have the time - marinate the lamb and leave overnight!