Lamb Tandoori
This tandoori leg of lamb recipe features tender and flavorful meat that is marinated to perfection and grilled to juicy perfection. The vibrant tandoori paste infuses the lamb with aromatic spices, creating a dish that is sure to impress your guests. Sliced thinly and served with lemon wedges, naan, and raita potato salad, this dish offers a delightful balance of flavors and textures that will make it a standout at any gathering.
— Constant Cookbook
Ingredients
- 1 boneless leg of lamb, 3 to 4 lb., butterflied to
- 1 1/2-inch thickness
- Salt and freshly ground pepper, to taste
- 1/2 cup tandoori paste
- Lemon wedges for garnish
- Naan or other flatbread for serving
- Raita potato salad for serving (see related recipe
- at right)
Instructions
- Season the lamb on both sides with salt and pepper. Cover with plastic wrap and refrigerate for 30 minutes.
- Place the lamb in a vacuum marinator and add the tandoori paste. Create a vacuum seal and marinate on the tumble setting for 20 minutes according to the manufacturers instructions. When the marinator stops, reset it for 20 minutes more.
- Prepare a medium-hot fire in a grill.
- Place the lamb on the grill and cook, turning once, until an instant-read thermometer inserted into the thickest part of the meat registers 135ºF for medium, 10 to 12 minutes per side, or until done to your liking.
- Transfer the lamb to a carving board, cover loosely with aluminum foil and let rest for 5 to 10 minutes. Cut the meat into thin slices, arrange on a warmed platter and garnish with lemon wedges. Serve with naan and raita potato salad. Serves 8 to 10.
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