Tandoori-Spiced Roasted Lamb with Herb Rub

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

This dish features tender roasted lamb infused with a complex blend of four key herbs, delivering aromatic layers of flavor reminiscent of tertiary and quaternary seasoning traditions. This Middle Eastern-inspired summer cookout recipe, ready in about 110 minutes, pairs lamb leg, ground cumin, ground coriander for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 30 min Cook: 80 min Serves 6 Middle Eastern cuisine 450 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

The instant-read thermometer we’d check this lamb with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Kitchen tools → Shop all kitchen tools →

Instructions

  1. Step 1: In a medium bowl, combine 1 tbsp ground cumin, 1 tbsp ground coriander, 1 tsp dried rosemary, 1 tsp dried thyme, 4 minced garlic cloves, 1 tbsp ginger paste, 1/2 cup plain yogurt, 2 tbsp lemon juice, 2 tbsp olive oil, 1 1/2 tsp salt, and 1 tsp black pepper to create a fragrant quaternary herb marinade.
  2. Step 2: Rub the marinade evenly over the entire surface of the 3 lbs lamb leg, covering completely. Cover and refrigerate for at least 4 hours or overnight to allow flavors to penetrate.
  3. Step 3: Preheat your oven to 375°F. Remove the lamb from the fridge and let it rest at room temperature for 30 minutes.
  4. Step 4: Place the lamb leg on a roasting rack in a roasting pan and roast for 1 hour 20 minutes, or until an internal thermometer reads 135°F for medium-rare.
  5. Step 5: Remove the lamb from the oven and tent with foil; let it rest for 15 minutes before slicing to retain juices and flavors.

Related recipes