This tandoori lamb is made with a marinade of yogurt and spices, then roasted. A wonderfully flavorful low carb Indian recipe.
The following post contains affiliate links, which means that at no extra cost to you I can make a tiny bit of money to help support this blog. Thank you!
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!
For the marinade
- ½ cup plain Greek yogurt
- 1 tbs paprika
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp onion powder
- 1 tsp garlic paste
- 1 tsp ginger paste
For the lamb
- 1 leg of lamb, butterflied
- salt and pepper
- 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.
- Add butterflied leg of lamb to the bag. Massage the marinade all around the meat.
- Leave to marinate for at least an hour - or even overnight is fine.
- Preheat the oven to 325F.
- 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).
- Leave to rest for five minutes before slicing and serving.
3g net carbs per serving (quarter of the meat)
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition InformationYield 4 Serving Size Quarter of the lamb
Amount Per ServingCalories 483Total Fat 16gSaturated Fat 5gCholesterol 229mgSodium 233mgCarbohydrates 3gNet Carbohydrates 3gFiber 0gSugar 1gProtein 76g