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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. 

Low Carb Tandoori Lamb - served with turmeric cauliflower rice


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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.

Low Carb Tandoori Lamb - served with turmeric cauliflower rice

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

Low Carb Tandoori Lamb - served with turmeric cauliflower rice

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!

Low Carb Tandoori Lamb - served with turmeric cauliflower rice

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. 

Low Carb Tandoori Lamb - served with turmeric cauliflower rice

SUPER tasty and the lamb was fantastic!

Low Carb Tandoori Lamb - served with turmeric cauliflower rice

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

Low Carb Tandoori Lamb

Low Carb Tandoori Lamb

Yield: 4 Servings
Prep Time: 5 minutes
Cook Time: 30 minutes
Marinating Time: 1 hour
Total Time: 1 hour 35 minutes

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

Ingredients

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

Instructions

  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.

Notes

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

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Nutrition Information
Yield 4 Serving Size Quarter of the lamb
Amount Per Serving Calories 483Total Fat 16gSaturated Fat 5gCholesterol 229mgSodium 233mgCarbohydrates 3gNet Carbohydrates 3gFiber 0gSugar 1gProtein 76g
You might also like to try my low carb tandoori chicken recipe!

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