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Oven roasted Indian style kashmiri leg of lamb on a cutting board.
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5 from 6 votes

Indian Kashmiri Style Leg of Lamb

An aromatic Indian-inspired roast lamb that's impressive enough for special occasions yet simple enough for anyone to master.
Course Main Course
Cuisine Indian
Keyword Lamb Recipes
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings 8
Calories 289kcal
Author Stephanie Manley

Ingredients

  • 5 pound leg of lamb

Spice Blend

  • 2 tablespoons fresh lemon juice
  • 1 tablespoon peeled, grated fresh ginger
  • 4 garlic cloves, crushed in a press
  • 1 teaspoons salt
  • 1 teaspoons ground cumin
  • 1 teaspoons turmeric
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon pure chili powder
  • 1/4 teaspoon ground cloves

Yogurt Marinade

  • 1 cup plain yogurt fat-free is not recommended
  • 2 tablespoons blanched slivered almonds
  • 2 tablespoons chopped pistachios
  • 1 tablespoons ground turmeric
  • 1 tablespoon honey

Instructions

  • Prepare the lamb: Remove any excess fat from the lamb. Using the point of a sharp knife, make deep slits all over the leg. Place the lamb in a large non-reactive dish.
  • Prepare the lamb rub: Combine all the spice blend ingredients in a small bowl. Rub over the lamb, pressing it into the slits.
  • Marinate the lamb: In a food processor or blender, thoroughly blend the yogurt, nuts, and turmeric. Spread over the lamb. Drizzle the honey over the lamb, cover, and marinate for 1 day in the refrigerator, turning occasionally.
  • Roast the lamb: Preheat the oven to 450°F. Transfer the lamb to a roasting pan, cover (aluminum foil is fine), and cook for 30 minutes. Reduce the oven temperature to 350°F and cook for 1 3/4 hours more, or until meltingly tender. Uncover and serve warm or at room temperature.

Recipe Tips

Pro Tips for Perfect Kashmiri Lamb

  • Quality matters: Choose a high-quality leg of lamb with good marbling for the best results.
  • Don't rush the marination: The full 24 hours allows the spices and yogurt to properly tenderize and flavor the meat.
  • Deep slits are key: Make sure your knife cuts are deep enough to allow the marinade to penetrate well into the meat.
  • Temperature gauge: For perfect doneness, use a meat thermometer. For medium-rare, aim for 130-135°F (55-57°C) after resting.
  • Resting period: Don't skip the resting time before carving, as this allows the juices to redistribute throughout the meat.

Nutrition

Calories: 289kcal | Carbohydrates: 6g | Protein: 38g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 118mg | Sodium: 419mg | Potassium: 632mg | Fiber: 0g | Sugar: 3g | Vitamin A: 75IU | Vitamin C: 2.1mg | Calcium: 60mg | Iron: 4mg
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