Lamb Tandoori (Tandır)

Ingredients

• 3 pounds lamb shoulder or leg, bone-in, trimmed
• 1 cup plain whole-milk yogurt
• 3 tablespoons lemon juice
• 6 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons tandoori masala spice blend
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon cayenne pepper
• 2 teaspoons salt
• 1/2 teaspoon black pepper, freshly ground
• 3 tablespoons vegetable oil
• 1 onion, sliced into rings
• 2 tablespoons fresh cilantro, chopped, for garnish
• 1 lemon, cut into wedges, for serving

Method

1. 1

   In a large bowl, whisk together the yogurt, lemon juice, garlic, ginger, tandoori masala, cumin, coriander, smoked paprika, cinnamon, cayenne, salt, pepper, and vegetable oil until smooth.

2. 2

   Using a sharp knife, pierce the lamb all over to help the marinade penetrate, then coat it thoroughly with the yogurt mixture, working it into the cuts.

3. 3

   Cover the lamb and refrigerate to marinate, ideally overnight.

4. 4

   Remove the lamb from the refrigerator and let it sit at room temperature while the oven preheats to 325°F (163°C).

5. 5

   Scatter the onion rings in the bottom of a roasting pan and set the marinated lamb on top, along with any excess marinade.

6. 6

   Cover the pan tightly with foil and roast until the meat is very tender and pulls easily from the bone, about 3 hours.

   3:00:00 · Roast covered
7. 7

   Remove the foil and roast uncovered until the surface is deeply browned and slightly crisp, about 20 minutes.

   20:00 · Roast uncovered
8. 8

   Transfer the lamb to a cutting board and let it rest before shredding or slicing.

   15:00 · Rest lamb
9. 9

   Arrange the lamb on a serving platter with the roasted onions, garnish with cilantro, and serve with lemon wedges.