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

Cook Time 30

Marinating Time 1

Total Time 1 35

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

Step-by-Step Instructions

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.

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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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.