Sheet Pan Tandoori Lamb

Juicy lamb leg steaks coated in a bold tandoori marinade, roasted until caramelized. Done in under 40 minutes with minimal prep and maximum flavor.

boldsatisfyingindianlambjuicytendercaramelizedweeknight

Ingredients

1
Set the oven to 450°F and wait until the indicator light or beep tells you it has finished heating, about 10 minutes.
2
Pour the yogurt into a medium bowl, then add the tandoori spice blend, minced garlic, and minced ginger; stir with a spoon until the mixture is uniform and no dry spice streaks remain.
3
Pat the lamb steaks dry with paper towels, rubbing gently on all surfaces to remove moisture, which helps the marinade stick.
4
Place the lamb steaks on the prepared sheet pan in a single layer with 1 inch of space between each piece.
5
Spread the tandoori marinade evenly over each lamb steak using a spoon, coating all sides until no pink meat is visible beneath the yogurt mixture.
6
Place the sheet pan in the hot oven on the middle rack and roast for 18–22 minutes, until the lamb reaches an internal temperature of 130°F for medium-rare when you insert an instant-read thermometer into the thickest piece.
7
Remove the sheet pan from the oven using oven mitts; let the lamb rest on the pan for 3 minutes so the juices redistribute inside the meat.
8
Cut the lemon in half and squeeze the juice evenly over all the lamb steaks on the pan.
9
Transfer the lamb steaks to plates or a serving platter, dividing equally between two portions; drizzle any juices and browned bits from the pan over the top.

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