Lamb in a Tandoor: Spiced Tenderness
Lamb and tandoor are a match made in heaven. Unlike a grill where fat drips onto coals and flares up, in a tandoor, the meat roasts in a "cloud" of its own juices, becoming incredibly tender. The secret to perfect lamb lies in a marinade that removes the gamey scent and softens the fibers, combined with the right temperature.
Ingredients:
- Leg of lamb: 2.5–3 kg
- Garlic: 1 whole head
- Fresh rosemary and thyme: 2–3 sprigs each
- Cumin (Zira): 1 tsp (crushed in a mortar)
- Olive oil: 50 ml
- Salt and black pepper: to taste
- Cilantro and pomegranate seeds: for serving
Cooking Process:
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Preparation: Use a knife to make deep, narrow slits in the meat. Insert garlic cloves and small rosemary sprigs into the cuts.
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The Marinade: Mix the oil, cumin, salt, pepper, and finely chopped thyme. Rub the leg thoroughly on all sides. Let it marinate for at least 4–6 hours (overnight in the fridge is best).
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Temperature: The tandoor must be very hot but with no open flames. The walls should have burned off all soot and turned perfectly white.
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Roasting: Hang the leg on a specialized hook or place it on a tiered rack.
Pro Tip: Place vegetables in a drip pan or skillet at the bottom—they will soak up the drippings and become delicious.
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Timing: Close the lid and the damper tightly. Roast for 1.5 to 2 hours depending on the size of the leg.
Discover More Tandoor Magic
Essential Guides for the Masters of Fire:
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Everything About Tandoors: From Selection to the First Fire — Learn how to season and prepare your oven to ensure it lasts for decades.
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More Proven Recipes:
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