GRILLED "TANDOORI" LAMB
Here, 'tandoori' refers to the yogurt-based, aromatically spiced marinade that can be used on grilled, broiled, or baked meat. You can adjust the spices to your own personal preferences. Serve with flatbread or rice and cilantro chutney.
Provided by Chef John
Categories World Cuisine Recipes Asian Indian
Time 4h35m
Yield 10
Number Of Ingredients 17
Steps:
- Whisk yogurt, lemon juice, onion, garlic, ginger, garam masala, paprika, cumin, turmeric, and cayenne pepper together in a bowl until combined.
- Toss lamb and salt into marinade; mix until lamb pieces are coated evenly. Cover mixture with plastic wrap and refrigerate overnight, or at least 4 hours.
- Skewer lamb pieces so they barely touch. Wipe off excess marinade with a paper towel. Brush with vegetable oil and sprinkle with salt.
- Preheat grill for medium heat and lightly oil the grate.
- Grill skewers on medium heat until lamb springs back to the touch, about 5 to 7 minutes on each side.
- Garnish with red onions, lemon wedges, and chopped cilantro as desired.
Nutrition Facts : Calories 194.4 calories, Carbohydrate 8.9 g, Cholesterol 58.4 mg, Fat 11.8 g, Fiber 2.4 g, Protein 15.7 g, SaturatedFat 5.2 g, Sodium 430.4 mg, Sugar 2.8 g
INDIAN TANDOORI SPICED LEG OF LAMB
This is easy to make just marinate the leg of lamb and then roast. I have to say that this is better if made on a rotisserie and cooked over low heat on the barbecue. This must be marinated for 24 hours in the spice mixture. If you are a lover of Indian food, then this is a recipe you will love.
Provided by Kittencalrecipezazz
Categories Lamb/Sheep
Time P1DT1h30m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- In a bowl combine yogurt with ALL remaining ingredients (except the leg of lamb) whisk to blend well.
- Place the leg of lamb in rack in a roasting pan.
- Coat the leg with yogurt mixture all over.
- Cover the lamb with plastic wrap (do not use foil to cover the lamb).
- Refrigerate for 24 hours.
- Set oven to 375 degrees.
- Roast the lamb uncovered for about 1-1/2 hours (for medium-rare cook until temperature reads 125F on a meat thermometer, make certain that the thermometer does not touch the bone).
- Let rest for 15 minutes before serving.
- Delicious!
Nutrition Facts : Calories 949, Fat 62.9, SaturatedFat 27.2, Cholesterol 309.2, Sodium 1054.2, Carbohydrate 4.5, Fiber 0.6, Sugar 2.2, Protein 86.1
TANDOORI SPICED LAMB CHOPS
This recipe can be prepared in 45 minutes or less.
Yield Serves 2
Number Of Ingredients 4
Steps:
- Preheat broiler and lightly brush a shallow baking pan with oil.
- Pat lamb chops dry and spread with tandoori paste. Season chops with pepper. In baking pan broil chops 3 to 4 inches from heat 6 minutes for medium.
- Serve lamb chops with salad.
SPICED ROAST LAMB
An Indian-inspired yogurt marinade with cumin, turmeric, chilli and fennel works beautifully with a joint of succulent meat
Provided by Jane Hornby
Categories Dinner, Main course
Time 2h
Number Of Ingredients 11
Steps:
- Stir together the marinade ingredients and season with ½ tsp ground black pepper and 1½ tsp flaky salt. Slash the lamb several times on both sides, then massage the marinade all over it. Seal into a large food bag or non-metallic container and chill overnight (or at least for a few hrs). Let the lamb sit at room temperature for 1 hr before roasting.
- Heat oven to 220C/200C fan/gas 7. Put the lamb into a foil-lined roasting tin and roast for 20 mins. Turn the oven down to 190C/170C fan/gas 5 and roast for 1 hr 20 mins for meat that's pink near the bone. Cover loosely with foil halfway through cooking or once the marinade has charred and the meat looks golden.
- Leave the lamb to rest for 20 mins before carving, then serve with lentil & tomato and cucumber salads (see related recipes).
Nutrition Facts : Calories 417 calories, Fat 24 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Protein 48 grams protein, Sodium 0.8 milligram of sodium
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- In a large roasting pan, mix 1/2 cup of the lemon juice with 2 teaspoons of salt. Place the lamb in the pan and coat well with the lemon juice. Let the lamb stand in the juice for 30 minutes, then drain.
- In a large bowl, mix the yogurt with the oil, garlic, ginger, dry mustard, cumin, nutmeg, cardamom, black pepper, cinnamon, turmeric and cayenne. Stir in 2 teaspoons of salt and the remaining 2 tablespoons of lemon juice. With a small knife, make 1-inch-deep slits all over the lamb. Coat the lamb thoroughly with the marinade, pushing it into the slits. Cover and refrigerate for at least 6 hours or overnight.
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