Tandoori Leg of Lamb

Tandoori marinade makes a delicious flavour for a succulent leg of lamb. This recipe is Delicious cooked slowly on a barbecue but also works well when cooked in the oven. The lamb is best marinated for 24 hours to develop the full flavour but can be left for as little as 4 hours.

6 Portions
Prep: 30 minutes plus 4-24hours marinating
Cook: 2 hours



  • 1 large leg of lamb (3.5kg)


  • 500g natural yoghurt
  • 2 large red chilli finely chopped
  • 2 teaspoon ground cumin
  • 2 teaspoon ground coriander
  • 2 teaspoon ground turmeric
  • 1/2 tsp ground chilli
  • 2 teaspoons smoked (pimenton) or sweet paprika
  • 1 tbsp of tomato paste
  • Juice of 1 lemon
  • 3 cloves of garlic, crushed
  • 3 cm ginger, peeled and chopped
  • 3 tablespoon coriander finely chopped
  • 2 teaspoon honey
  • Salt and freshly ground pepper

Cucumber Raita

  • 1/2 large cucumber, washed and grated
  • 5 tablespoons yoghurt
  • 2 tablespoon chopped mint
  • 1 pinch of chilli powder
  • Juice from 1 lemon
  • 1 teaspoon honey
  • Salt

To Serve

  • Pilau Rice (see recipe)
  • Poppadoms, shallow fried in hot oil
  • or naan bread cut into wedges and heated in the oven or coated with a little oil and cooked on a grill pan or barbecue
  • lemon wedges
  • coriander, to garnish
  • mango chutney (optional)


  1. To Marinate: Pierce the leg of lamb all over with a small knife. Combine all the marinade ingredients well. Spread over the lamb and massage well into the meat, particularly into the cuts. Leave in the refrigerator for at least 4 hours before cooking.
  2. To Barbecue: Set up the barbecue for indirect cooking (see barbecue article) with a drip pan in the centre and preheat the barbecue to medium. Place the lamb flat side down on the hot grill above the drip pan and place the lid down and cook to taste. After 1 hour turn the lamb over and cook for a further 30 minutes to an hour. It will take 1 ½-2 hours for the lamb to be well done; a meat thermometer when placed in thickest part of the leg will be at 170C when well done. After 1 hour when using a charcoal BBQ, you will need to place more coal at the sides to keep it hot.
  3. To Cook in an Oven: Place the lamb on a rack in a roasting tray and cook it in a oven preheated to 220°C for 30 minutes. Reduce the heat to 200°C and leave the lamb to cook 1-2 hours (dependent on its weight and how well you like it cooked), coat with extra marinade regularly.
  4. When the lamb is cooked remove from the BBQ or oven and rest for 10 minutes before serving.
  5. Cucumber Raiti: Mix all the ingredients together in a bowl and mix together well.
  6. To Serve: Serve the meat sliced, with cucumber raiti, pilau rice, lemon wedges and poppadums or naan bread. Garnish with coriander leaves. Serve with mango chutney (optional).