Slow Cooked Tandoori Leg of Lamb
Correct me if I’m wrong but I find leg of lamb is more synonymous with Eid than biryani/korma. Whether it is cooked in a traditional manner of rosemary and garlic, dusted in 5 spice and served with hoisin and pancakes, or even smoked – everyone has their own version that they’ll serve up every year.
Fancy a fall-off-the-bone tandoori leg of lamb that is slow cooked for 7 hours this Eid? I got you. I was actually inspired by Ottolenghi’s tandoori paste recipe and adapted it slightly when I made it in December for friends. Everyone loved it – it was tender, pull apart, and so so soft.
This time is no different – I just used leg of lamb instead of shoulder like before and it still turned out pretty darn good!
SLOW ROASTED LEG OF LAMB
One leg of lamb, bone in or boneless, or lamb shoulder
1 tbsp of garam masala
2 tbsp paprika
1 tsp kashmiri chilli powder
2 tsp English mustard powder
½ tsp turmeric
2 tbsp tomato paste
3 tsp honey
4 tbsp vegetable/rapeseed/peanut oil
1 tsp cumin powder
1 tsp coriander powder
1 tbsp garlic paste
1 tbsp ginger paste
200g greek yoghurt
4 small shallots or 1 medium onion, chopped finely
Salt, to season
Squeeze of lemon
2 tbsp vegetable/rapeseed/peanut oil
250ml apple juice
Half a bulb of garlic
Roughly chopped onions/shallots
Garnishes: chopped coriander, sautéed onions and peppers
- Mix together all the ingredients for the marinade until a paste forms. Add in the yoghurt, salt, squeeze of lemon, 2 tbsp of oil, and shallots, and mix well.
- Pat the lamb dry and poke holes in the meat using a knife. Rub the marinade all over the lamb, making sure to cover every gap, and place in a bowl. Cling film this and leave the lamb to marinate for at least four hours, preferably overnight.
- Remove the lamb from the fridge an hour before cooking time and preheat the oven to 120 degrees C (fan assisted).
- In the cooking tray, add 1 glass of water and 1 glass of apple juice. Place the lamb in the middle, followed by half a bulb of garlic and chopped onions. Cover in foil and place in the oven.
- Cook the lamb for 6.5 hours on 120 degrees C and then increase the heat to 160 degrees C, remove the foil, and let the lamb cook for a further ½ hour. This allows the lamb to crisp up slightly.
- Remove and leave the lamb to rest for 15 minutes before slicing in. In the mean time, take the pan juices and reduce it down over the stove.
- Garnish with chopped coriander and sautéed onions and peppers.