Low Carb Tandoori Lamb

This tandoori lamb is made with a marinade of yogurt and spices, then roasted. A wonderfully flavorful low carb Indian recipe. 

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When I recently cooked a rack of lamb - I decided to cook lamb more often! So when I saw this butterflied leg of lamb at my grocery store I just had to try it! Although I know you can stuff and roll this particular cut, I decided to roast it unrolled, but to marinate it first. And somehow - although they're not really very spring-like - Indian flavors popped into my head! But the spices aren't overpowering, and they really complement the meat. 

I used to cook with Indian flavors frequently when I lived in the UK - and although there are many low carb Indian dishes on the blog - there's definitely room for a few more! So try this, and let me know what you think!

How to Make Low Carb Tandoori Lamb

To make the marinade, add some plain Greek yogurt, ground cumin, ground coriander, paprika, garlic paste, ginger paste, and onion powder to a large ziplock bag. If you prefer some heat to your food you could also add some cayenne at this point. Mix all the spices into the yogurt.

Add butterflied leg of lamb to the bag - my lamb was about 1 lb 10 oz. Massage the marinade all around the meat. 

Leave to marinate for at least an hour - or even overnight is fine. It will help to tenderize and flavor the lamb!

Transfer the lamb to a baking sheet and discard the bag. Season the meat with salt and pepper and roast in a preheated oven until it has reached an internal temperature of 145F (for medium rare). A probe thermometer is very handy!

Leave to rest for five minutes before slicing. 

I served this tandoori lamb with cauliflower rice that I sautéed in olive oil with a pinch of turmeric, then finished with some fresh cilantro, salt and pepper. 

SUPER tasty and the lamb was fantastic!

Try serving this meal with some delicious low carb raita on the side!

📖 Recipe

StepAwayFromTheCarbs.com

Low Carb Tandoori Lamb

5 from 2 votes

This tandoori lamb is made with a marinade of yogurt and spices, then roasted. A wonderfully flavorful low carb Indian recipe. 

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Prep Time 5 minutes mins

Cook Time 30 minutes mins

Marinating Time 1 hour hr

Total Time 1 hour hr 35 minutes mins

Makes: 4 Servings

Net Carbs: 2

Calories: 483

Ingredients Equipment Method Nutrition Notes

Ingredients

 

For the marinade

• ½ cup plain Greek yogurt
• 1 tbs paprika
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon onion powder
• 1 teaspoon garlic paste
• 1 teaspoon ginger paste

For the lamb

• 1 leg of lamb butterflied
• salt and pepper

Equipment

• ThermoPro TP-16 Digital Cooking Food Meat Thermometer
• Original Jokari Adjustable Baggy Rack Stand 1 Pack. 

Step-by-Step Instructions

 

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1. To make the marinade, add all the marinade ingredients to a large ziplock bag. If you prefer some heat to your food you could also add some cayenne at this point. Mix all the spices into the yogurt.
2. Add butterflied leg of lamb to the bag. Massage the marinade all around the meat.
3. Leave to marinate for at least an hour - or even overnight is fine. 
4. Preheat the oven to 325F.
5. Transfer the lamb to a baking sheet and discard the bag. Season the meat with salt and pepper, and roast until it has reached an internal temperature of 145F (for medium rare). 
6. Leave to rest for five minutes before slicing and serving.

Nutrition

Calories: 483kcalCarbohydrates: 3gProtein: 76gFat: 16gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0gCholesterol: 229mgSodium: 233mgPotassium: 1127mgFiber: 1gSugar: 1gVitamin A: 871IUVitamin C: 1mgCalcium: 62mgIron: 7mgNet Carbs: 2g

Notes

3g net carbs per serving (quarter of the meat)

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Let us know how it was!

Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.