Tandoori Raan

Ingredients

• 2 cups plain full-fat yogurt
• 3 tablespoons ginger-garlic paste
• 2 tablespoons Kashmiri chili powder
• 1 tablespoon ground coriander
• 1 tablespoon ground cumin
• 1 tablespoon garam masala
• 1 teaspoon ground fenugreek leaves (kasuri methi)
• ½ teaspoon turmeric powder
• 3 tablespoons fresh lemon juice
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 3 tablespoons ghee, melted
• 1 whole lamb leg (bone-in), 7-8 lbs, trimmed
• 2 teaspoons kosher salt
• ¼ cup fresh mint leaves, chopped
• ¼ cup fresh cilantro, chopped
• 2 whole lemon wedges

Instructions

1. 1

   Prepare the marinade: In a large mixing bowl, whisk together 2 cups of plain full-fat yogurt with 3 tablespoons ginger-garlic paste. Add 2 tablespoons Kashmiri chili powder, 1 tablespoon ground coriander, 1 tablespoon ground cumin, 1 tablespoon garam masala, 1 teaspoon ground fenugreek leaves, and 0.5 teaspoon turmeric powder. Stir in 3 tablespoons fresh lemon juice, 2 teaspoons kosher salt, 1 teaspoon black pepper, and 3 tablespoons melted ghee. Whisk until the marinade is smooth and well combined — it should be the consistency of thick paste.

2. 2

   Score the lamb: Place the lamb leg on a cutting board. Using a sharp knife, score the skin and fat in a crosshatch pattern, cutting about 1/4 inch deep at 1-inch intervals — this helps the marinade penetrate and creates more surface area for browning. Make deep slashes across the meat in several places, working all over the leg.

3. 3

   Marinate the lamb: Rub the entire surface of the lamb leg — top, bottom, sides, and into all the slashes — with the tandoori marinade, using your hands or a brush to work it into every crevice. Reserve 3 tablespoons of the marinade for basting during cooking. Wrap the lamb tightly in plastic wrap and refrigerate for 12-24 hours — the longer it marinates, the deeper the flavor penetration. If marinating for longer than 8 hours, remove it from the fridge 2 hours before roasting to bring it closer to room temperature.

4. 4

   Preheat the oven: Position a rack in the lower third of the oven and preheat to 450°F. Line a large roasting pan with heavy-duty foil for easy cleanup. Place a roasting rack inside the pan — this elevates the lamb so heat circulates underneath and creates an even brown crust. If you don't have a roasting rack, crumple foil into balls to create a base.

5. 5

   Season and position: Remove the marinated lamb from the refrigerator. Pat the surface dry with paper towels — any excess liquid will steam rather than char. Rub 2 teaspoons of kosher salt over the entire surface. Place the lamb leg on the roasting rack with the meatier side facing up.

6. 6

   Start high-heat roasting: Roast at 450°F for 20 minutes — this high initial heat creates a deep, caramelized crust. After 20 minutes, you should see the exterior developing dark mahogany-brown spots and the kitchen will smell intensely aromatic.

7. 7

   Reduce heat and continue: Lower the oven temperature to 375°F. Brush the reserved 3 tablespoons of tandoori marinade over the lamb. Continue roasting for 45-60 minutes, basting every 15 minutes with the pan juices, until an instant-read thermometer inserted into the thickest part of the meat (not touching bone) reads 130°F for medium-rare or 140°F for medium. The internal temperature will climb another 5°F as it rests.

8. 8

   Check for doneness: The lamb is ready when the exterior is deeply charred, almost blackened in spots, with a rich mahogany crust. The juices should run clear when you pierce the thickest part with a fork, not pink.

9. 9

   Rest the lamb: Transfer the roasted lamb leg to a large cutting board. Tent it loosely with foil and rest for 10-15 minutes — this allows the juices to redistribute throughout the meat and ensures moist, tender slices. The internal temperature will continue climbing as the meat cooks from carryover heat.

10. 10

    Carve the lamb: Using a sharp carving knife, slice the lamb leg against the grain into 1/2-inch-thick slices. Start at the thinner end and work toward the thicker end, angling your knife to follow the natural muscle lines. Aim for slices large enough to showcase the tandoori crust and pink interior.

11. 11

    Plate and garnish: Arrange the sliced lamb on a large platter, fanning the slices slightly to show the charred exterior and rosy interior. Drizzle any accumulated juices from the cutting board over the meat. Scatter 0.25 cup of chopped fresh mint and 0.25 cup of chopped fresh cilantro over the lamb. Serve with lemon wedges on the side for squeezing over individual slices.

Tools you’ll need

• large mixing bowl
• whisk
• cutting board
• sharp knife
• plastic wrap
• large roasting pan
• heavy-duty foil
• roasting rack
• paper towels
• instant-read thermometer
• fork
• carving knife

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