Grilled Tandoori Lamb
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 10-12
Smoky, charred tandoori flavoured lamb from the grill.
  • 4 pounds/2kg boneless lamb leg, butterflied to an even 2 inches
  • 1 cup plain yoghurt
  • 1 tablespoon garlic
  • 2 teaspoons ginger
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon curry mix or garam masala
  • 1 teaspoon turmeric
  • ½ teaspoon red chilli powder
  • ½ lemon, juiced
  • 1 tablespoon oil for drizzling
  • salt and pepper
  1. In a bowl, add the yoghurt, garlic, ginger, spices, and the lemon juice and mix well.
  2. Smear the yoghurt mixture all over the lamb.
  3. Cut a few little slits in the meat and smear the marinade into the slits.
  4. Rub all over the meat and massage well.
  5. Place in a large bowl, cover and place in the fridge to marinate for about 8 hours.
  6. Remove from the fridge an hour before grilling.
  7. Prepare the grill to a moderately high temperature, 400F.
  8. Drizzle oil over the lamb, salt and pepper and place on the grill.
  9. Grill for 15-20 minutes on one side, and then flip and cook 15 minutes on the other side.
  10. A temp probe should read 130-140F for medium rare.
  11. Allow to sit for 15 minutes before slicing.
Recipe by Coffee and Crumpets at