Tandoori leg of lamb roast recipe

Tandoori leg of lamb roast recipe

Ingredients for marinade –2.5kg – 3kg bone in leg of lamb

1 ½ cups yoghurt

6 tbsp lemon juice

6-inch piece ginger, minced

2 tbsp ginger and garlic paste

2 tbsp garam masala

2 tbsp ground cumin

2 tbsp paprika

1 tbsp chilli powder

½ tsp nutmeg

2 tsp salt (and extra to season the meat directly)

Black pepper 

Method

Make 6–8 deep slits (about 2–3cm deep) using a sharp knife.

Take 6–8 peeled whole garlic cloves, slice them in half if large, and push them deep into each slit.

Drizzle lamb with olive oil and season with salt and pepper. 

Rub marinade and cover with cling wrap and allow to marinate in the fridge for 24 hours.

To cook:

Temperature: 150°C. 

Time: 3.5–4 hours

Place lamb in a roasting tray

Add 1 cup water or stock to the bottom

Cover tightly with foil

Roast 3 hours covered

Uncover, baste, and roast another 30–60 minutes until soft.

Allow the roast to rest for 20 minutes before slicing.

Basic Lamb Dripping Gravy

What you’ll have:

At the bottom of your roasting tray you’ll get: Lamb fat, Spiced drippings from the marinade, Browned sticky bits = FLAVOUR. This is all perfect for gravy.

Collect the drippings

After removing the lamb: Tilt the tray, spoon off excess fat if there’s a lot (leave most — that’s flavour)

You want roughly 1–1½ cups liquid + browned bits. Scrape all the browned bits from the tray — this is what makes the gravy deep and savoury.

Make a quick roux

In a pot:

Melt 2 tbsp butter

Add 2 tbsp flour

Cook 1 min until sandy and bubbling (This thickens without tasting floury.)

Add the drippings

Slowly pour in the lamb drippings while whisking. It will thicken FAST because the roux absorbs the fat.

Taste and adjust:

Salt as needed

1 tsp lemon juice (brightens it)

½ tsp garam masala (optional, deepens flavour)

½ tsp sugar or honey (if acidity is strong)

Simmer 3–5 minutes until glossy and smooth.